These Italian potato dumplings can be boiled without the step of rolling them down the tines of a fork, either as is or just put a thumb indentation in each one instead.
Serves: 4Hands-on: 40 minutesTotal: 40 minutesDifficulty: Easy
- 1 large baked potato, about 1 lb.
- 3⁄4 cup flour
- 1⁄2 tsp. salt
- 1 egg, beaten
- 2 Tbsp. olive oil
- 1⁄4 cup grated Parmesan cheese
- Scoop the cooked potato flesh out of the skin and mash it with a fork, or put it through a potato ricer or food mill. Toss the potatoes with the flour and salt in a bowl with your hands. Use a light touch.
- Make a well in the center of the potato mixture and put the egg in it. Gradually incorporate the potato mixture into the egg to make a dough that comes together. Roll dough into 1-inch-thick logs and cut 1-inch pieces off the logs.
- For the traditional indentations, roll each piece down the tines of a floured fork and flick it off with your thumb.
- Bring a pot of salted water to a boil, add the gnocchi, stir, and then cook until they float to the top, about 5 minutes.
- Drain the gnocchi and put them in a serving dish. Toss the gnocchi with olive oil to coat. Sprinkle the Parmesan cheese over them and serve immediately.