Recipe: Potato Gnocchi
Serves 8 | Prep Time 1 hour | Cooking Time 10 minutes
- 2 russet potatoes, preferably old (older potatoes shed some of their moisture)
- About 1 cup 00 flour (in a pinch all purpose will work)
- 2 egg yolks
- 1 pinch nutmeg (optional)
- 1/4 cup parmesan cheese (optional)
- Boil the potatoes with the skin on until very tender, about 30 minutes.
- Working quickly cut the potatoes in half, one by one, and feed through a ricer directly into your work surface, making sure to spread through a large area.
- Use a bench scraper to spread the potatoes out and fan quickly to make sure to evaporate as much moisture as possible.
- Spread the nutmeg and the finely grated parmesan cheese.
- Pour the egg yolks and cut and mix with the bench scraper.
- When everything is incorporated sift some of the flour over the potato mixture and cut quickly with your bench scraper.
- Bring the dough together and judge consistency. It probably will need some more flour.
- Spread the dough with the bench scraper and add some more flour.
- Gently knead the dough so it acquires a uniform consistency, but not too much to prevent gluten development, which will toughen the gnocchi.
- Take a 1/2 piece of dough and roll into a ball. Roll through a gnocchi board or a fork, pressing with your thumb, to create an indentation on one side and the ridges that are characteristic of gnocchi,
- Boil this gnocchi and judge consistency: if too soft so that it dissolves, add more flour to the dough and repeat the process until the right texture is achieved after testing again.
- Set aside to rest for a few minutes.
- Cut a fourth of the dough and place a kitchen towel on the rest.
- On a wooden board gently roll the dough out into a dowel of the desired size.
- Using the bench scraper or a knife cut pieces to your finished size. Then roll into a ball and using a gnocchi board or a fork roll each one pressing with your thumb to make an indentation.
- Flour the gnocchi so they do not stick. Place in a tray and shake often to make sure they do not stick.
- Cook very quickly after making them to make sure they do not keep hydrating.
- Set aside spread on a sheet pan.
- When ready to use, reheat them in a pan with your desired sauce.
Potato gnocchi, when properly prepared, can be divine. The key is to keep them firm yet fluffy. The more flour you use the heavier and gummier they will be.
It is important to work with the potatoes very quickly while they are still hot. The idea is to evaporate as much moisture as possible from the potatoes so they will absorb less flour, resulting in a better, fluffier texture.
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