Little clouds of potato goodness is the way to explain them to kids. Every once in a while Italians get tired of pasta and that’s why they invented gnocchi. Also, “gnocchi” is kind of a fun word to say. Make an extra big batch and freeze them for an easy week night dinner.
Serves 6
Ingredients
- 3 large baking potatoes, such as Idaho or russets (about 1 3/4 pounds/800 g)
- 1 large egg, at room temperature
- 1 teaspoon (5 mL) kosher salt
- 1/2 teaspoon (2.5 mL) freshly ground white pepper
- Pinch of freshly grated nutmeg
- 1/2 cup (125 mL) freshly grated Parmesan
- 1 1/2 cups (375 mL) all-purpose flour, plus more as needed
Directions
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes and prick all over with a fork. Place on a baking sheet, and bake for 30 minutes, or until a toothpick slides in easily.
- The hotter the potatoes, the lighter the gnocchi, so wait until just cool enough to handle and work quickly. Cut the potatoes in half lengthwise. Use a folded tea towel or oven mitt to hold a potato half, and scoop the potato from the skin. Push the potatoes through a potato ricer into a large bowl. (You can also use a food mill fitted with the fine disc, but note that using a ricer will result in lighter gnocchi.)
- In a small bowl, beat together the egg, salt, white pepper, and nutmeg.
- Make a mound of the potatoes in the bowl, and form a well in the centre. Pour the egg mixture into the well. Quickly knead the potato and egg mixture together with both hands, gradually adding the Parmesan and enough of the flour—about 1 1/2 cups (375 mL) to start—to form a smooth but slightly sticky dough. This should take no longer than 1 minute.
- Wash and dry your hands. Lightly dust your hands and the work surface with flour. Turn out the dough onto the work surface and dust it with flour too. Have ready a floured or parchment paper–lined baking sheet for the shaped gnocchi.
- Divide the dough into 6 equal pieces. Set aside the pieces you aren’t working with, covering with a damp tea towel. Place one piece of dough in front of you, and pat it into a rough oblong shape. Using both hands, in a smooth back-and-forth rolling motion and exerting light downward pressure, form a 1/2-inch-diameter (1 cm) rope, flouring the dough and work surface if needed to keep it from sticking. (You may find it easier at first to work with a piece of dough that’s half the size.)
- Slice the ropes into 1/2-inch (1 cm) pieces with a bench scraper if you have one. Gently press down the centre to form little pillows. Set on the floured baking sheet. Continue forming gnocchi with the rest of the dough. Gnocchi must be cooked at this point; they can’t be set aside, but you can also now freeze the gnocchi (see below).
- In a large pot, bring 6 quarts (6 L) of salted water to a vigorous boil over high heat.
- Drop about half the gnocchi into the boiling water. Do not stir; just wait until they rise to the surface, about 4 minutes. Remove the gnocchi from the water with a slotted spoon or spider, and drain them well in a colander.
- Continue with the remaining gnocchi. Refer to the following recipes for basil pesto and gorgonzola sauce for instructions on saucing and serving the gnocchi. Or simply sauté in butter and serve with plenty of shaved Parmesan.
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