Ingredients
The following ingredients have 7 Servings
- 2 1/4 pounds potatoes (preferably russets, peeled and cut into 1 1/2-inch chunks)
- 1 to 1 3/4 cups all-purpose flour (plus more for dusting)
- 1 large egg (lightly beaten)
- Salt (to taste)
- Butter
Instruction
- Set up a steamer over boiling water. Steam the potatoes until tender, about 25 minutes.
- While the potatoes are still hot, mash them with a potato masher or press them through a potato ricer and return them to the empty pot, turn them into a large bowl, or plop them on a clean work surface.
- For the love of all things good, don't do the next step before reading this. When adding the flour, be aware of the texture of the dough, adding just enough flour as needed. If there's too much flour, the gnocchi will be hard; if there's too much potato, the gnocchi will tend to fall apart while cooking. You just sorta gotta feel as you go. Now go. Dump 1 cup flour, egg, and a pinch salt onto the potatoes. Knead the mixture until a soft, smooth, elastic dough forms, adding just enough of the remaining 3/4 cup flour to keep the dough from sticking. Taste a little dough to make sure there's enough salt. If not, work in a little more salt with your hands.
- Shape the dough into about 6 long ropes, each just over 2/3 inch in diameter. Cut each roll into 1/2- to 3/4-inch lengths. Using the floured thumb of 1 hand, press each length to make a dimple in the center and then, if desired, gently roll it against the face of a fine grater to imprint the pattern on the underside. Alternatively, hold a fork at a 45° angle with the curved side facing you and the tips of the tines touching your work surface. Working with 1 length at a time, roll it down the back side of the tines, pressing gently with your thumb, to make ridges on 1 side. The gnocchi may curl slightly but that's okay. And rest assured, it takes practice to form perfect gnocchi. Let yourself be the beginner. Even the slightly misshapen ones will still taste terrific!
- Line a baking sheet with wax or parchment paper. Place a clean dish towel on the paper and dust it with flour. Place the gnocchi in a single layer on the towel. (You can freeze the gnocchi in individual-serving-size plastic bags. There's no need to thaw the gnocchi before cooking.)
- When ready to cook the gnocchi, bring a large pot of slightly salted water to a boil. Add the gnocchi, a few at a time, and cook until they float to the surface. Keep a careful watch as the gnocchi will fall apart if they're left in the water too long.
- Use a slotted spoon to remove the gnocchi as soon as they rise to the surface, allowing any excess water to drip back into the pot, and then transfer the gnocchi to a warm dish or platter and add the butter or sauce. Devour immediately.