Ingredienti
for 4
[ 1 kg | 2 lbs ] yellow potatoes
[ 200 g | 1 c ]+ flour
1 egg
pinch grated nutmeg (optional)
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Ricetta
Pronounced NYOHK-kee (not ghannachee, noechi, natchi, or ghanatchi). The "gn" should sound like the "ni" in "onion."
Peel and cut the potatoes into equal sized pieces then boil until easily pierced with a fork. Mash smooth with a food mill or rice.
Mix in the egg and enough flour to form a moderately stiff dough. Adjust for salt (and nutmeg, if using).
Take a piece of dough and form a long cylinder about the diameter of your finger. Cut into [ 2 cm | 1 in ] pieces then press gently against the tines of a fork.
When all the gnocchi are ready drop them into a pot of boiling salted water. Remove from the water with a slotted spoon when they float back up to the surface, about 2-3 min.
Serve with pesto, ragu, or a gorgonzola sauce (or anything you like).
Notes:
Use a yellow potato with a mealy consistency (russet, for example).
It's important to add the flour when the potatoes are warm (not hot, not cold, but warm), otherwise the gnocchi will become too soft (if hot) or too hard (if cold) when cooked.
Some like to omit eggs from the recipe and others like to use an egg and a yolk. The egg will make the gnocchi firmer.
When working with the dough, sprinkle it liberally with flour to prevent it from sticking to your fingers and the counter.
Scrape the boiled peeled potatoes through a tamis to obtain a lighter texture.
Copyright © 2001-2009 Gianmarco Pinton
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