Gnocchi

 

    When my sister first entered the convent, the Mother Superior (or, as my Dad would say, "The Mama Mia,") was from the Piedmont region of Italy.  Anne related that she used to say,

           "Old potatoes make the best gnocchi!" 

     It sounds like a cryptic, personal philosophy, but it was meant to be taken literally! Potatoes just past their prime are drier, giving the gnocchi a light texture. These potato pasta dumplings are fantastic! The base recipe requires only 4 ingredients!

Gnocchi

1 lb potatoes

1 cup flour

1 egg

1/4 tsp.salt

      Peel and halve (or quarter if large) the potatoes, and boil in salted water until fork tender. 

Drain. While still hot, run the potato through a ricer. I just used the cheese grater attachment on my stand mixer. Cool completely.       

     

     Combine the potato, egg, salt, and 1/2 - 3/4 cup of flour to form a soft dough. Knead briefly. The dough should be slightly sticky, but you can add a bit more flour to keep it manageable. 

     Cut the dough into pieces about 1/4 cup in size. Roll each piece into a 1/2 inch thick "rope," and then cut the "rope" into 3/4 inch long pieces. To create the classic gnocchi ridges, roll each piece over the tines of a fork (there is an implement made for this called a "gnocchi board," but let's not go crazy!). Reserve each piece on a floured surface to prevent them from sticking together.

     Meanwhile, bring a pot of salted water to a boil. Boil the gnocchi just until they begin to float. Remove to an ice bath to stop them from cooking further. Drain and set aside. 

     To serve, saute in 1-2 tbsp olive oil or browned butter, and serve with your favorite sauce and some fresh grated Parmesan.