I love nutmeg, and I look for any excuse to use it. Gnocchi is pretty much a blank slate, so whatever you season it with really shines.. I'm going to be a purist today---my gnocchi are going to swim in a Fresh Tomato Sauce loaded with basil.
The dough gets kneaded for just a few minutes, long enough to be enjoyable, but not so long that it's a drag. Then the fun begins, you roll out slim snakes of dough, and chop them into inch long bits.
If you're going to freeze them, put them in the freezer right on the tray for about 30 minutes until they're hard, and then pack them in heavy zip lock baggies. When you want to cook them, all you have to do is pop them straight into boiling water directly from the freezer.
This recipe uses 2 russet potatoes. Mine weighed 1 1/2 lbs, so I used 1 cup of flour. If yours weigh more like 2 lbs, use 1 1/4 cups of flour.
Homemade Potato Gnocchi ~~~slightly adjusted from Gastronomical Sovereignty
oven to 400
1 cup all purpose flour
1/2 tsp nutmeg, freshly ground
salt and pepper
- Whisk the above ingredients together and set aside.
1 egg yolk
- Wash and prick the potato skins. Bake for about an hour, or until they are fully cooked and soft when you insert a fork.
- Let them cool for a couple of minutes, then cut them in half lengthwise.
- Using a fork, scoop out the potato into a bowl, you want the potato to be fluffy, without large lumps. (You can do this ahead of time if you want to)
- Add the egg yolk to the potatoes, working in with the fork until combined. Keep the fluffy texture going.
- Add the flour to the potato and egg, working with your hands to combine it together into a dough.
- Turn the dough out onto a floured work surface and knead it for 3 or 4 minutes, until smooth.
- Break off about a fifth of the dough and gently roll it out into a long rope, about 3/4 inch thick.
- Cut the rope into 1 inch bits, and place on a baking sheet. Dust with flour.
- Repeat with the rest of the dough. Now you are ready to cook, or freeze the gnocchi.
- To freeze, set the tray right in the freezer and let set for 30 minutes, then pop the gnocchi into freezer bags. They can be cooked from frozen in the same way as fresh; don't defrost.
- To cook, boil a large pot of salted water and cook the gnocchi in batches for just 2 minutes. They will rise to the surface when they are done.
- Serve hot with your favorite sauce, or just add butter and cheese.