Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour, 5 minutes
- 1 1/2 pounds boiling potatoes (no Russets! Yukon golds are great, as are red-skinned "new potatoes")
- 1 1/2 cups flour, plus more for rolling
- Scrub the potatoes clean and put them in a large pot. Cover with cold water and bring to a boil. Add enough salt to make the water taste salty. Cook, uncovered, until the potatoes are tender all the way through, about 20 minutes after the water has come to a boil.
- Drain the potatoes and let cool slightly. Push potatoes through a ricer or food mill into a large bowl or use a paring knife to scrape off and discard the skins and mash the potatoes with a large fork or potato masher thoroughly.
- Stir in the flour while the potatoes are still warm - it will seem like it won't combine at first, but keep working it - eventually it will become a smooth, playdough-like dough.
- Divide the dough into four parts and work with one section at a time, keeping the other sections covered to keep them from drying out. Roll a section of dough into a long, inch-thick snake on a well floured surface. Cut this thin log into bite-size (1/2- to 3/4-inch) pieces.
- Take each dumpling and push it down the tines of a fork with your thumb, letting it drop onto a floured surface at the end. It should have tine marks on one side and a thumbprint on the other. This motion will take a few gnocchi to practice to get down, but then is quite easy. Arrange gnocchi on a very well floured baking sheet or tray. Repeat with remaining dough.
- Gnocchi can sit, loosely covered, at room temperature for several hours. Or, loosely cover and refrigerate overnight. (For longer storage, place the gnocchi on a baking tray and freeze them. Once they are frozen, transfer gnocchi to a resealable plastic bag and keep frozen until ready to boil for up to six months.)
- When ready to cook dumplings, bring a large pot of salted water to a boil. Add only as many gnocchi as can comfortably cover the surface of the water. They will sink immediately. Give them a quick but thorough stir. Within about a minute they will float to the surface. Let them cook 10 to 20 seconds on the surface and then remove them with a slotted spoon. Place gnocchi on a warm serving platter and repeat with remaining gnocchi. Toss with butter, pesto, tomato sauce, or the topping of your choice and serve immediately.
Makes 4 servings of Potato Gnocchi.