Delicious Potato Gnocchi

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Prep Time 90 minutes Cook Time 30 minutes

Celebrated chef and cookbook author Lidia Bastianich, an expert in Italian cuisine, shares her recipe for delicious, kid-friendly gnocchi. Here's the how-to for a dish that may not be a quick production, but is worth every minute.

What you'll need

  • 1 1/2 pounds baking potatoes
  • 3/4 teaspoon salt
  • 1 large egg, beaten well
  • 1 large egg, beaten well
Helpful Tip:

Recommended Equipment A potato ricer or vegetable mill

Notes:

Freezing Gnocchi Spread the gnocchi out, not touching, on a floured baking pan or whatever will fit in your freezer, and freeze them. When they are solid — in about 2 hours — gather them together, shake off excess flour, and store them in sealed plastic bags for future use. They will keep for up to 6 weeks. To cook frozen gnocchi, do half a batch at a time and double the amount of cooking water. Because they are frozen, the cooking-water temperature drops, and if there are too many in the pot they will disintegrate before the water returns to the boil.

How to make it

  1. Making and Shaping the Gnocchi

    Boil the potatoes in water to cover until tender when poked with a fork. Don't let them overcook to the point that their skins split. Drain.

     

     

  2. Boil the potatoes in water to cover until tender when poked with a fork. Don't let them overcook to the point that their skins split. Drain.

  3. Pour the beaten eggs over the potatoes, and then 1 cup of the flour. Gather the mass together and knead, adding a little more flour as necessary to make the dough hold together. But keep it light; the more you work the dough, the more flour you'll need, and you don't want to incorporate too much or the gnocchi will be heavy and dry. A good criterion: slice the mass in half and examine the texture. It should look like cookie dough peppered with small holes.

  4. Pour the beaten eggs over the potatoes, and then 1 cup of the flour. Gather the mass together and knead, adding a little more flour as necessary to make the dough hold together. But keep it light; the more you work the dough, the more flour you'll need, and you don't want to incorporate too much or the gnocchi will be heavy and dry. A good criterion: slice the mass in half and examine the texture. It should look like cookie dough peppered with small holes.

  5. Take one piece of gnocchi and place it, cut side down, on the tines of a fork, then with your lightly floured thumb press into it, at the same time pushing it off the end of the fork and onto a floured board. The gnocchi should have an indentation where your thumb was and ridges from the fork tines on the other side. Repeat with all the remaining pieces and cover with a clean towel. At this point, they should be cooked immediately or quickly frozen.

  6. Cooking the Gnocchi

    Bring a large pot of salted water to a boil.

     

  7. Drop the gnocchi, 5 or 6 at a time, into the boiling water — the larger the pot the less time they will take to return to the boil. Once they have, cook for 2 to 3 minutes until they plump up and float to the surface; when done, they will have a softer feel and will no longer thump against the side of the pan as you fish them out with a strainer or slotted spoon. Drop them gently from your strainer into the waiting sauce.

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