Gnocchi are a potato dumpling from the north of Italy. They are often listed as a pasta, and although not a classic pasta, they are quite worthy of placement in your Italian repertoire!
Serves: 4Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 2 large russet potatoes (1 lb.)
- 1 cup all-purpose flour
- 1 tsp. salt
- Bake the potatoes in a 350°F oven for about 1 hour until tender.
- While the potatoes are still warm, peel them and put them through a food mill or a ricer. (Do not process in a food processor; they will get gummy.) Place the potatoes in a large bowl and gradually stir in the flour until a sticky dough forms. Add the salt.
- Knead the dough for about 3 minutes. It may require a bit more flour if it is too wet. The finished dough will be a bit sticky.
- Flour your hands and divide the dough into 2 equal balls. Roll out the balls into long snake-shaped lengths about as thick as your finger. Cut the “snakes” into 1-inch pieces.
- Press each gnocchi with the tines of a fork to put ridges into the dumplings. (These will help capture any sauce you pair them with.)
- Bring a pot of salted water to a boil. Add the gnocchi and cook until they rise to the surface.