Gnocchi

These pillowy, potato dumplings of Italian-goodness will change your pasta eating life! They are wildly impressive, and fairly easy to prepare with a bit of practice. 

Gnocchi

Ingredients

• 1 1/2 lbs gold potatoes
• 1 1/2 cups flour

Place the whole potatoes in a large pot full of water, and bring to a boil. Cook the potatoes until tender. Test potato with a fork - if it goes into the potato without much resistance, they are done. Avoid testing the potatoes too frequently so that they do not become waterlogged. When done, drain and allow to cool slightly. 

While the potatoes are still warm, peel off the skins using a pairing knife. Press each potato through a potato ricer onto a clean work surface. 

Add most of the flour to the potatoes into a smooth dough. Depending on the humidity levels, as well as the potato, some potatoes may not require quite as much flour - or you may need a tad more than what the recipe calls for. Knead into a ball. The dough should be just slightly sticky to the touch.

Dust the work space with flour. Using a pastry cutter, cut the dough into four equal pieces. Roll each piece into a cylinder about 3/4 in thick. Cut the roll into 3/4 in slices. 

To shape the gnocchi, use a fork or wooden gnocchi board. Hold one piece of the dough against the fork tines, and using your thumb, gently roll the gnocchi against the fork while making a small indention in the middle of the gnocchi. As it rolls away from the fork, let the gnocchi drop to the work surface. 

Bring a large pot of water to a boil and season with salt. Add the gnocchi (in batches if necessary). Allow the gnocchi to float to the surface, and then cook for another 5-10 seconds before removing from the water with a strainer or slotted spoon. 

Gently toss the gnocchi in a prepared sauce and serve with grated parmesan cheese.

Serves 4

Notes from the Chef:

-Gnocchi take a bit of practice to perfect; don't get discouraged!

-I prefer to serve gnocchi with a flavorful yet simple sauce (pesto, tomato) to showcase the homemade pasta