Gnocchi
Tidbits...The freshness of the preparation is the fundamental characteristic of gnocchi. The less you handle the dough, the lighter they are.
Ingredients
- Potatoes (Not Idaho or New Potatoes) - 1 1/2 lbs.
- Egg - 1 large
- Flour - 2 cups
- Salt - Pinch
- Grated parmesan - 2/3 cup
- Red pepper flakes - to taste
Instructions
- B0il the potatoes, unpeeled in abundant water about 30 minutes. Do not puncture them with a fork while cooking or they will become waterlogged. They are done when easily pierced with a skewer but the skins are not split. Drain and peel as soon as you can handle them. Puree in blender or potato ricer while still warm.
- Spread the riced potatoes in a thin layer onto a lightly floured work surface without pressing them or compacting them and let cool completely. Form a mound with potatoes and work in beaten egg with half of flour.. Knead quickly (about 3 minutes) Stop adding flour when the mixture is soft and smooth and slightly sticky. Shape it into sausage rolls about as thick as your thumb. Then cut into 3/4 inch pieces. (Dust work surface and hands occasionally with flour) Using the tines of a fork gently press each dumpling on the inside curve of the fork and flip it away from the prong tips. It should be somewhat crescent shaped with ridges on one side. Lay them on lightly floured surface until ready to cook.
- Drop the gnocchi about 2 dozen at a time in 5 quarts of boiling salted water. In a short time they will float to the surface. Let them cook about 30 seconds more and then remove them with a slotted spoon. Transfer them to a heated platter with some of the sauce you are using. Drop more gnocchi in the boiling water and repeat the whole process until they are all cooked. When all of the gnocchi are done, pour the rest of the sauce over them and sprinkle with the grated cheese. Grate red pepper overtop and serve hot.
