Gnocchi

For some reason, I was totally intimidated at the thought of making gnocchi. But, perhaps unsurprisingly, it's really not that hard! Time-consuming, yes. But difficult? No, not really. And the taste is totally worth it! Yummers.

Gnocchi
5-6 large russet potatoes
2 eggs, lightly beaten
1 tsp kosher salt
1.5 - 2 c flour

1. Bake the potatoes. When you remove them from the oven, cut them open (to allow the steam to escape) and let sit on a cooling rack (to allow as much moisture to escape as possible).


2. Rice the potatoes. (Or, if you don't have a ricer, cut them into tiny pieces with a pastry blender. Basically, you just want to "fluff" them into tiny pieces. Avoid "mashing" them.) Spread them out on a clean counter, and let sit until they're completely and totally cool.


3. Sprinkle with 1.5 c flour and the salt. Drizzle with the egg. Using a bench scraper, gently turn repeatedly until a shaggy dough emerges. Add more flour if necessary. Lightly knead to form into a smooth dough. (This step is actually much easier than it sounds.)


4. Divide the dough into 8 parts. Roll each part into a narrow log, about .5" in diameter. Cut into uniform-length pieces (about .75").


5. Transfer the gnocchis to a lightly floured baking sheet. (Don't let them touch.) Refrigerate at least 1 hour, and up to overnight.


6. Bring a large pot of salted water to a boil. Drop in a few gnocchi at a time. Stir gently to prevent sticking. When done, they will rise to the surface. (It only takes about 3 minutes.) Remove with a slotted spoon and transfer to a bowl. Gently coat with the sauce of your choice (e.g., tomato sauce, pesto, alfredo).


7. Repeat until all gnocchi have been cooked. Serve with additional sauce, as desired.
(I forgot to take a final photo! Sorry!!)

Enjoy!