Prep 40 mins
Cook 10 mins
From the Washington TImes. Choose baking potatoes that are fluffy & dry for best results. The goal is to add as little flour as possible because flour makes them heavier.
- 1 1⁄2 lbs baking potatoes, peeled, cut, cooked and drained
- 1 large egg, beaten
- 1 teaspoon salt
- fresh ground white pepper, to taste
- 1⁄8 teaspoon nutmeg, freshly ground
- 1 cup all-purpose flour (more or less as needed)
- 6 -8 quarts salt water, for cooking
- Using either a potato ricer or a food mill to puree the potatoes. Add the egg, salt, pepper, nutmeg, and enough flour to make a soft, satiny dough.
- (Depending on how moist the potatoes are, you may need to add more or less flour. Keep in mind that the more flour added, the heavier the dough (and gnocchi) will be).
- Place the dough on a lightly floured surface and divide it into four equal portions.
- Roll the dough between your hands and work surface until a ½-inch thick strand has formed.
- Using a knife, cut off 3/4-inch pieces and press one side of each piece into the tines of a fork.
- Place on a floured baking sheet and repeat the same process with the other portions.
- Bring the salted water in a stockpot to a boil and cook the gnocchi in batches, about 5 to 8 minutes. They will float to the surface of the water when done.
- Use a slotted spoon to remove the dumplings and place in bowls or on plates. Top with butter and grated Romano cheese, pesto, a marinara or gorgonzola sauce and serve.