Ingredients: A B V Df
(for 4 people)
- 2 lbs. organic yellow potatoes
- 1 organic egg
- 1 cup flour + more for dusting
- 1/2 tsp. of salt for the dough + 2 tsp. for the cooking water
- Your favorite sauce
- Grated Parmesan cheese
Steam or boil the potatoes with their skin, until tender.
Peel the potatoes and pass them through a potato ricer while they are still warm. Make a hole in their middle of the riced potatoes; add the egg, ½ tsp. of salt, and the flour little by little until the dough is no longer sticky. The water content of the potatoes may vary, so you might need less or more flour. Just keep in mind that the more flour you add, the harder the gnocchi will get when you cook them, and you want them firm but not too floury.
Dust your working surface with flour, cut a piece of dough and roll it into a 10-inch long, ½-inch thick cylinder with you floured hands. Cut the cylinder into ½ inch pieces and lay them on a floured surface. Repeat until you have used all the dough.
You can cook the gnocchi as they are or you can roll each gnocco on a fork, lightly pressing down with your thumb to make nice parallel markings, as in my picture.
Bring 3 quarts of water to a boil in a pot. Add 2 tsp. of salt and then the gnocchi.
After 1 minute, stir the dumplings very gently. They cook very fast: they are done as soon as they float to the surface. Remove the dumplings with a skimmer and plate them directly on each serving dish.
Dress with your favorite sauce – I used Bolognese ragù – grate some Parmesan cheese on top, and serve immediately.
Tip: a bench knife is very handy to cut the dumplings and handle them.Dumplings can be easily frozen: lay them on a floured cookie sheet, freeze them and, once frozen, transfer them into a freezer bag. They can be cooked while still frozen; it will only take them a little longer to cook.
