Gnocchi can be a little daunting at first but, like all handmade pasta, practice makes perfect. This is my basic potato gnocchi recipe. Once cooked the dumplings can be tossed with any number of different sauces. For one such example go here. How to follow the recipe.
- 2 lbs russet potatoes
- 1-2 cups flour
- 1/2 tsp salt
- 1/2 tsp fresh nutmeg
Wash and dry potatoes, prick with a fork and bake at 400 degrees until really done. A knife should pass all the way through and the skin should almost be paper. Scoop flesh from skin and mash with a fork until smooth.
Add 1 cup flour, salt and nutmeg and turn mixture onto a counter. Quickly form it into a rough mass.
Slowly work a little bit of flour at a time into dough until it forms a smooth ball that is slightly sticky. Make sure to knead gently and do not overwork dough.
Place dough in an oiled container, cover and refrigerate for one hour. Dough can be left in refrigerator for up to 8 hours.
Flour a work surface and divide dough into 4-5 equal pieces.
Roll out each ball into a rope about 3/4″ thick on a lightly floured counter.
Cut the dough ropes into small pieces about 1/2″ wide. The size of these pieces will affect the final size of the gnocchi. I like mine to be about 1 1/2″ long when done. If you want smaller gnocchi then cut the pieces into 1/4″ size.
Gently roll each dough piece into a tight log. I like to use a grater to create a light dimple effect in the gnocchi but they can just be rolled flat as well.
Place each gnocchi on a greased baking sheet and repeat above steps until all have been made.
Bring a pot of salted water to a rolling boil and then drop in gnocchi about 10-12 at a time. Do not overcrowd the pan. The dumplings will sink to the bottom at first. Once they have risen to the surface continue to cook for about one more minute. Do not overcook or they will fall apart. Using a slotted spoon scoop out the gnocchi and place in a large bowl. Continue to cook in batches until done. Finish gnocchi with your choice of sauce.