Prep 20 mins
Cook 1 hr
Finally, consider the saucing possibilities. A traditional tomato sauce is a wonderful that way; but this dish lends itself to endless possibilities. A few include pesto, especially nice in the summer when our gardens and markets are full of fresh basil, or a Gorgonzola cream sauce which is rich and warming in the winter, or a simple butter and fresh sage combination topped with a handful of grated Parmesan.
- Bake the potatoes until thoroughly cooked and tender. Allow to cool slightly until you can handle them. Peel and put through a ricer while still slightly warm. Blend with 3/4 cup of the flour, setting aside remainder of flour. Add slightly beaten egg and yolk and salt. Mix gently with a wooden spoon or your hands to form a soft dough. Flour a wooden board lightly with some of remaining flour. Place the dough on it and knead lightly and quickly, keeping the dough soft. Do not over knead. Add only enough of the remaining flour to keep the dough from sticking.
- Roll into sticks about 1 inch thick and 10 to 12 inches long. With a very sharp knife cut into 3/4 inch pieces. Keeping your board and your hands lightly floured during this process will make it easier. While the next step sounds complicated it simply takes a lot of words to explain, and after you do it a couple of times you will accomplish it in a matter of five minutes. The object is to dent each gnocchi slightly so the sauce will have a place to stick. You can accomplish this two different ways. The old way is to use your thumb to very lightly roll each piece toward you exerting a slight pressure to indent it. I believe the easier way is to use the back of the tines of a fork. Hold the fork with the back of the tines facing upward. Roll each piece lightly down it, indenting them lightly with four-or-so tine ridges. Once you get the feeling for this, it goes very quickly. Remember to keep your hands, the fork, and the board all lightly floured.
- Place the finished gnocchi on a clean floured kitchen towel or floured waxed paper until ready to cook.
- Using a six quart pot, fill 3/4 full, salt lightly and bring to a full boil. Drop in the gnocchi about 2 dozen at a time and bring back to a slow boil. Once they float to the surface (a matter of 2 or 3 minutes) cook for an additional 10 or 15 seconds, then lift out with a skimmer or slotted spoon and transfer to a serving platter. Season with a bit of your sauce. Repeat the process until all are cooked. Finish saucing and serve immediately.
This was much easier than I expected. I did use the fork method for indenting. I froze half to use later with tomato sauce and used half to make Gnocchi Gratin #352007 which turned out delicious. Thanks for sharing kimschmee. Made for Pick A Chef Spring 2011.
My first time making them from scratch, and I LOved them!!!!! I added finely chopped galic to the potato before mixing the dough, and i served it over sauteed veggies and meat, and used the drippings to make a cream sauce and it was SO GOOD!!! thank you for the super recipe!