2 pounds
large baking potatoes
1-1/2
cups all purpose flour,
sifted
1/2 teaspoon
salt
Sauce: pesto,
alfredo,
or some other
sauce...
TIPS:
Be carefull, do not overcook
potatoes,
because if they are overcooked they will absorb too much water and than
take up to much flour, which will all together make your gnocchi
heavy.
Never use a food processor
or electric mixer to process potatoes for gnocchi,
because food processor will make potatoes to sticky and an electric mixer
adds too much air to it.
You can refrigerate uncooked
gnocchi
for several hours, just put them on a cookie sheet lined with parchment
paper. If making further ahead, transfer sheet to freezer and, when hard,
place gnocchi
in a plastic bag and return to freezer. |
Steam the potatoes
in their skins until just tender. When they are cool enough (but still
warm) to handle, peel and run them through a food or vegetable mill or
mash with a potato masher until they are free of lumps. Immediately add
the flour and salt and knead on a lightly floured board until smooth. Sprinkle
with a little more flour
if the dough sticks and form into ropes about 3/4 inch thick.
Cut each rope into 3/4-inch sections and press down lightly with a fork
or press them against cheese grater. Repeat this until all the dough is
dealt with.
Bring a large pot of water to a boil, add salt and put gnocchi
in boiling salted water. Cook at a moderate boil until the gnocchi floats
to the top, about 3-4 minutes.
Remove with slotted spoon, put in a serving dish and sauce as desired.
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