These light and tender potato dumplings will satisfy your craving for a cozy kitchen project.
Greg DuPree
Making gnocchi from scratch is one of those cozy kitchen projects that instantly feels rewarding.
Youll start by preparing dough from the flesh of roasted potatoes, flour, and egg.
Photo:Greg DuPree
Then shape it into a rope, cut it into pieces, and boil for just a few minutes.
Its a simple, stress-free dough thats easy to work with.
Basil pesto or marinara sauce, whether yours or store-bought, are both ideal saucy situations.
The dough should not stick to your hands, but its okay if it feels somewhat tacky.
To check the doughs consistency wash and dry hands to get the best feel for the dough.
Then work in more flour as needed, about one tablespoon at a time.
This recipe was developed by Sarah Carey.
Prick potatoes all over with a fork and place directly on center rack.
Let cool for 10 minutes.
When cool enough to handle, halve potatoes lengthwise and scoop out flesh.
(Discard skins, or roast until crispy for a snack.)
Pass potato flesh through fine holes of a ricer into a large bowl.
Let cool completely, tossing occasionally, about 20 minutes.
(Alternatively, use a fork to scrape insides of potatoes until fluffy.
Remove flesh and discard skins.)
You should have 2 1/2 cups potato.
Sprinkle potato evenly with 3/4 cup plus 2 tablespoons flour.
Make a well in center of potato.
Add egg and 1 1/2 teaspoons salt.
Use a fork to incorporate egg and salt into potato-flour mixture until shaggy pieces of dough form.
Transfer dough to a work surface dusted with 2 tablespoons flour.
Knead, pressing any loose flour into dough, until smooth, 2 to 3 minutes.
To test dough, pinch off a small piece and roll it into a rope.
If it falls apart, knead in a bit more flour and test dough again.
Bring a large pot of water to a boil.
Dust a large rimmed baking sheet with flour.
Divide dough evenly into 4 pieces.
Working with 1 piece at a time, roll into a 3/4-inch-thick rope.
Cut rope crosswise into 1-inch pieces.
Transfer pieces to baking sheet as you work.
(Gnocchi can be made ahead up to this point and frozen for up to 2 months.
Boil gnocchi directly from frozen.)
Add remaining 1 tablespoon salt to boiling water.
Working in batches if needed, add gnocchi.
Remove and reserve about 1/2 cup cooking water.
Using a handheld strainer or spider, transfer gnocchi to a large bowl.
Taste and season with more salt, if needed.
Top with cheese, pepper, and basil.
kosher salt in a food processor.
Process until nuts are finely chopped.
Add 4 cups basil leaves and pulse a few times.
With machine running, drizzle in 3/4 cup extra-virgin olive oil, processing until mixture is mostly smooth.
Makes about 1 cup.
Refrigerate leftovers for up to 3 days or freeze for 3 months.
Formed, but not cooked, gnocchi can be refrigerated for up to 1 day.
Place on a baking sheet lined with parchment paper and cover tightly.
