Homemade Gnocchi


from ButterYum
adapted from America's Test Kitchen
serves 2 to 3 as a main dish, or 4 to 6 as an appetizer

2 pounds baked Russet potatoes, skins removed and potato flesh passed through a food mill or potato ricer
1 egg, beaten
1 teaspoon Kosher salt
at least 4 ounces of all-purpose flour (more may be needed)

Remove hot skins from freshly baked potatoes and pass through a food mill or potato ricer; spread riced potatoes in a single layer on a sheet tray and allow to cool.   

Bring 4 quarts of salted water to a boil.  Combine cooled potatoes, beaten egg, salt, and enough flour to form a dough that just holds together when you squeeze some in the palm of your hand.  Knead dough on a flowered surface for about a minute.  

Cut off a enough dough to roll into a 10-12 inch long snake that is 3/4-inch thick.  Using a knife or pastry scraper, cut the snake into 1-inch wide bits.  Form each gnocchi by rolling the 1-inch bits over the tines of a fork or gnocchi board and place them on a flour dusted sheet pan.

The gnocchi can be cooked in boiling water right away.  Boil them for 1-3 minutes - the gnocchi are done cooking when they float to the surface of the water.  Remove from the water with a slotted spoon or wire "spider".  

Toss with sauce and serve immediately.  I served half our gnocchi with brown butter and sage sauce (recipe below), and the other half was served with pesto. 

 


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