Making potato gnocchi

Makes 1 1/2 lb dough

Cooking and drying your potatoes properly, and mixing in just the right amount of flour, is the key to success. While you are just learning to make these dumplings, we strongly suggest that you prepare a couple of test gnocchi first so that yours won’t disappear as they cook.

Ingredients

  • 1 1/2 lb russet or other starchy potatoes
  • 7 oz (1 1/2 cups) all-purpose or tipo 00 flour, or as needed
  • 2 large eggs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt
  • Pinch of freshly grated nutmeg

Directions

  1. Put the potatoes in a pot and add enough cold water to cover them by about 2 inches. Salt the water and bring it to a boil over medium-high heat. Cook until the potatoes are easily pierced with a wooden skewer or fork (the time will depend on the size of the potatoes). Drain the potatoes and dry them in the pot over low heat, about 3 minutes. Remove the skins and purée through a food mill or potato ricer onto a lightly floured work surface.

  2. Gather the potatoes into a mound and make a well in the center. Surround the well with half the flour. Add the eggs, egg yolks, Parmigiano-Reggiano, 1 teaspoon salt, and nutmeg to the well.

  3. Mix the ingredients by hand to form a soft dough. If necessary, add more flour, a little at a time, until the dough has the correct consistency. Make a few test gnocchi and adjust the dough, if necessary, with additional flour or seasoning.

  4. Roll the dough into 1-inch-thick ropes, and cut them into 1-inch-long pieces. (Flour your work surface as needed while you roll and cut the gnocchi.) Roll the gnocchi over a fork to shape them, if desired. Once shaped, the gnocchi can be reserved on a floured baking sheet, loosely covered, in the refrigerator for up to 8 hours.

CIA FOODIES

Potato Gnocchi

Making potato gnocchi

Makes 1 1/2 lb dough

Cooking and drying your potatoes properly, and mixing in just the right amount of flour, is the key to success. While you are just learning to make these dumplings, we strongly suggest that you prepare a couple of test gnocchi first so that yours won’t disappear as they cook.

Ingredients

  • 1 1/2 lb russet or other starchy potatoes
  • 7 oz (1 1/2 cups) all-purpose or tipo 00 flour, or as needed
  • 2 large eggs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt
  • Pinch of freshly grated nutmeg

Directions

  1. Put the potatoes in a pot and add enough cold water to cover them by about 2 inches. Salt the water and bring it to a boil over medium-high heat. Cook until the potatoes are easily pierced with a wooden skewer or fork (the time will depend on the size of the potatoes). Drain the potatoes and dry them in the pot over low heat, about 3 minutes. Remove the skins and purée through a food mill or potato ricer onto a lightly floured work surface.

  2. Gather the potatoes into a mound and make a well in the center. Surround the well with half the flour. Add the eggs, egg yolks, Parmigiano-Reggiano, 1 teaspoon salt, and nutmeg to the well.

  3. Mix the ingredients by hand to form a soft dough. If necessary, add more flour, a little at a time, until the dough has the correct consistency. Make a few test gnocchi and adjust the dough, if necessary, with additional flour or seasoning.

  4. Roll the dough into 1-inch-thick ropes, and cut them into 1-inch-long pieces. (Flour your work surface as needed while you roll and cut the gnocchi.) Roll the gnocchi over a fork to shape them, if desired. Once shaped, the gnocchi can be reserved on a floured baking sheet, loosely covered, in the refrigerator for up to 8 hours.

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