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Gnocchi, handmade
Nb persons: 12
Yield:
Preparation time: 1.5 hours
Total time: 2 hours
Source: Mark DeResta
| 2 lbs | potatoes, thin-skinned, yellow |
| 1 cup | flour, plus more for rolling out gnocchi |
| 1 | egg, beaten |
Place potatoes into pot & cover with cold water. Bring to boil & cook until tender, approximately 45 minutes. Do not overcook.
Remove potatoes from heat & cool. Peel & process through a ricer or on a box grater.
Place riced potatoes into a bowl & add 1 part flour for 5 parts potatoes. Break up potato-flour mixture into course meal. Don't overwork potatoes. Add beaten egg. Work dough into ball, adding more flour until ball reaches consistency of pastry dough. Flour a work surface. Cut dough into 6-8 pieces & roll into ropes of 1/2" diameter. Cut into 1" pieces.
Bring pot of water to a boil. Boil gnocchi in batches until they float & remove to ice water. Strain off water.
If not using gnocchi within an hour, toss gnocchi in olive oil & store in refrigerated airtight container until ready to use.
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