500 g potatoes (I used russet)
150 g all-purpose flour
3/4 tsp. salt
Weigh uncooked potatoes to get approximately 500g. Technically they should be boiled whole with the skin on, but I’m impatient, so I peel them and cut them up into chunks so they cook faster. Put the potatoes in a pot, fill it with plenty of water, and bring to a boil. Keep the potatoes at a boil until they are cooked.
While waiting for the potatoes to cook, add 150 grams of flour to a mixing bowl along with 3/4 tsp. salt and a bit of freshly grated nutmeg.
Drain the potatoes and wait for them to cool some before handling them. Remove the skins using a knife if you have boiled your potatoes whole. A potato ricer is a very useful kitchen tool for this part of the process. Just put pieces of potato into the ricer and squeeze them into the bowl with the flour mixture. If you do not have a ricer, transfer the potatoes back to the now empty pot and mash them with a potato masher, as you would for making mashed potatoes.
Mix the potatoes with the flour mixture. Bring it together and turn it out onto a lightly floured surface. Gently knead the dough, adding a little more flour if needed. The dough should be soft. Separate the dough into pieces and roll them out into snakes of about 3/4 inch in width. Flour a surface and cut the snakes into 1/2 inch pieces, pushing the pieces over onto the flour, so they don’t stick to one another.
Technically each piece should be rolled down a special board or a fork to create a ridged side and a side with an indent. These certainly have a more pleasing texture and hold the sauce better. There are lots of videos online to show you how to do it. I’m lazy, as I’ve said before, so I just cook them as is.
Put a large pot of water on to boil. You want to give the gnocchi plenty of room while cooking so they don’t stick together. When the water comes to a boil, salt it well and add the gnocchi. They cook in about two minutes and will float to the top. Scoop them out and transfer them to a pan with the sauce.
Gnocchi can be eaten with most any kind of sauce. We had them with a quick tomato sauce that I had previously prepared and topped with parmesan. They’d probably go well with the gorgonzola cream sauce I made not too long ago. I’d really like to try making butternut squash gnocchi in a brown butter and sage sauce.
Potato ricer: Oxo Good Grips Potato Ricer
Gnocchi board: Calder Gnocchi Board, 8-Inch
Kitchen scale: Salter Digital Scale – Extra-Precise
There are so many versions of all of these products. The top two are ones I found on Amazon that looked good. This kitchen scale is a rather expensive one recommended by Lynne Rossetto Kasper from The Splendid Table.