Potato Gnocchi

From the blog For Love of the Table

2 russet potatoes (about 1 1/2 lbs.)

1 c. all-purpose flour (about 4 to 4 1/2 ounces)

1 to 1 1/2 T. butter

1 egg, beaten

salt, pepper & nutmeg, to taste

Semolina flour

Prick potatoes and bake in a preheated 400° oven until quite soft and tender—about 1 hour. As soon as the potatoes are cool enough to handle, scoop out the flesh and pass through a food mill. Add the butter and seasoning (start with 1 t. kosher salt, several grindings of black pepper and a pinch of nutmeg) and combine lightly with a fork. Add the egg and blend into the potato in a few strokes.

Place the flour in the center of a clean counter and turn the potato mixture out onto the flour. With a bench scraper, cut the flour into the potatoes just until it has disappeared. Knead briefly to form a soft, slightly tacky, dough. Cut the dough into eight pieces. On a lightly floured surface, roll each piece out into a long rope that is about 1/2-inch thick. Place the ropes on a floured or semolina dusted cookie sheet and let rest for 1/2 hour at a cool room temperature. To form the gnocchi, place each rope on the floured board and cut crosswise into ¾-inch-thick slices. To finish shaping, place one of the cut surfaces of the gnocchi on a floured fork. With your (floured) thumb press the other cut surface down and away from yourself, rolling the gnocchi off of the fork as you do. You should end up with a small dumpling that has the marks of the fork on one side and a dimple from your thumb on the other. Place the finished gnocchi on a semolina dusted sheet pan and scatter more semolina over all. Set the gnocchi aside until you are ready to cook them—ideally they should be cooked within 1 to 3 hours. They may also be frozen at this point.

Bring a large pot of well-salted water to a boil. Pour a few tablespoons of olive oil or melted butter on a sheet pan or large platter and set aside. Add the gnocchi (don’t overcrowd the pot—cook in 2 batches if necessary). Carefully run a flat wooden spoon or heat proof rubber spatula over the bottom of the pan to make sure the gnocchi aren’t sticking. Continue to cook for 1 minute after the gnocchi float to the surface—or about the time the water begins to return to a boil. Lift the gnocchi out of the water with a mesh strainer and spread them in the prepared pan. Serve immediately dressed with your favorite sauce or drizzled with more melted butter and grated Parmesan.

Makes 4 entrée or 6 appetizer or side-dish servings.

Working ahead:

Make the gnocchi up to a week ahead and freeze before boiling. Freeze on flour or semolina dusted sheets and when hard, transfer to freezer bags. When ready to cook, spread the frozen gnocchi on semolina dusted sheets and let sit (uncovered) at room temperature for 30 to 60 minutes (during which time they should thaw). Cook as for fresh.
Another way to work ahead is to serve sautéed gnocchi. (I actually prefer them this way—they are even lighter.) To prepare them, boil the gnocchi as directed and spread on an oiled or well-buttered sheet pan. Set the gnocchi aside and allow them to cool. The gnocchi may be cooked an hour or two ahead and left (uncovered) at room temperature. When ready to serve, heat a large nonstick skillet over medium high heat. Add 1 1/2 T. of the butter. When the butter begins to brown, add half of the cooked gnocchi. Increase the heat to high and cook the gnocchi in a single layer—tossing once or twice—until the gnocchi are golden brown and crispy in spots and hot through (about 2 minutes). If you like, add some minced herbs—chives, parsley, etc. at this point. Transfer to a serving platter and repeat with the remaining butter and cooked gnocchi. Serve immediately.

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As published on forloveofthetable.com