Gnocchi is a small potato dumpling dish. It is very filling and easy to prepare. This versatile dish serves 2-3 people, but the recipe is easily doubled or tripled.
Ingredients and supplies:
- 2 1/4 lb potatoes
- 1 egg
- 2 cups flour, plus excess for rolling dough
- 2 tablespoons rock salt
- Salt and pepper
- Olive oil
- Tongs or colander
- Potato peeler or sharp knife
- Potato ricer or masher
- Large pot with lid
- Slotted spoon
Cook the potatoes. Place the whole (unpeeled) potatoes in a large pan. Cover with water, place on high heat, and add one tablespoon of rock salt (leave the other tablespoon for later). Do not wait until the water is boiling to add the potatoes. Boil for 20 minutes, or until the potatoes are tender.
Drain the potatoes. When the potatoes are done boiling, turn off the heat. Remove each potato using tongs, or tip the pan into a colander to drain.
Peel the potatoes. Now, peel the boiled potatoes. You may want to hold each potato with a towel, if they are still hot.
Mash the potatoes. You can use a regular potato masher for this step, or use a potato ricer (passatutto) for best results. This method allows more air to get trapped in the potatoes, making for lighter gnocchi.
Mix the gnocchi. Add the flour, as well as 2 generous pinches of salt and a pinch of pepper, to the mashed potatoes. Then crack an egg and stir it into the potatoes very quickly. Mix until the ingredients have combined.
Work with the gnocchi dough. Flour a flat surface, such as your countertop. Then use your hands to mix the gnocchi, making a dough. Knead lightly until it becomes pliable. If it is too sticky, add a little more flour.
Make the gnocchi. Roll the dough into logs about an inch and a half thick. Then cut off 1" sections of this roll, repeating until all of the dough has been cut. Work quickly, while the dough is still warm.
Cook the gnocchi. Boil water in a large pot over high heat. Then add 1 tablespoon of rock salt. Place the gnocchi in the water, and boil until they rise to the surface. Remove with a slotted spoon, shake off the excess water, and transfer them to a tray.
Serve. Drizzle a little oil and sprinkle shredded cheese over the top of the gnocchi before serving. Serve with marinara sauce.
These Italian potato dumplings make a great appetizer, side dish, or even main dish. Cooked gnocchi can be refrigerated for 2 to 3 days. It can also be frozen for up to 3 months.