From our Facebook Live video series: these are the lightest, most delicate Potato Gnocchi. We learned this technique from reading Paula Wolfert’s recipes. She recommends keeping the potatoes as dry as possible at all times, to keep the gnocchi from getting weighed down by liquid. So this recipe is really just a technique, and a guideline. Have fun playing with it and doing your own variations!
Potato Gnocchi
makes approx. 40 1 inch square gnocchi
Bake 1 lb. potatoes fully (prick with a fork multiple times to allow steam to escape during the cooking
1 cup all-purpose flour
salt and pepper to taste
(add chopped herbs to taste, chopped olives or sundried tomatoes)
Peel the potatoes while they’re still warm, and put through a ricer or food mill to get a fluffy mash. Add salt, pepper and flour and knead together to a soft dough. Roll a piece of dough out into a long rope, about 1 inch wide, and cut with a sharp knife into 1 inch long pieces. Boil a large pot of salted water. Place the gnocchi in the water and wait until they float to the top. Take out of the water with a slotted spoon and place on a tray to cool. They can be frozen at this point (freeze on the tray, then remove to a container or zip lock bag). When you want to serve, heat olive oil in sauté pan and cook the gnocchi until crisp and browned.
