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1
Prepare the walnuts: fill a small saucepan halfway with water and bring to a boil over high heat.
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2
Reduce the heat to low for a gentle simmer.
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3
Add the nuts and simmer for 10 minutes.
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4
Remove the nuts from the heat, drain, and run under cold water until cool.
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5
Peel off the skins as best you can.
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6
(We found starting in the center of the nut made it a little easier.)
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7
Place the peeled nuts in a bowl and set aside.
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8
Make the dough: place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat.
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9
Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes.
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10
Drain and place the potatoes on a folded kitchen towel.
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11
Once they are cool enough to handle, peel off and discard their skins, break them into chunks, and then press through the ricer into a large bowl.
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12
Combine the flours in a small bowl.
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13
Scoop out 1/4 cup and set aside.
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14
Add the 1 teaspoon salt and the remaining flour mixture to the potato.
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15
Toss with your fingers until mixed evenly.
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16
Drizzle in 1/3 cup water and work the dough with your hands into one manageable ball.
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17
If the dough is too wet and sticky, work in some of the reserved flour mixture, a little at a time, until it no longer sticks to your fingers.
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18
Knead the dough in the bowl for about 1 minute.
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19
The dough will be soft and slightly sticky.
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20
Make the dumplings: Line a tray with a kitchen towel and sprinkle with a little flour.
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21
Knead the dough once or twice on a floured surface, divide it into 8 equal pieces, and set 7 of them aside under a kitchen towel.
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22
Roll the remaining piece of dough into a rope about 1/2 inch thick.
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23
Cut the rope into 3/4-inch lengths.
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24
If you dont want ridges on your gnocchi, place the cut dough pieces on the prepared tray in a single layer.
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25
If you do want ridges, roll each piece along the gnocchi board or along the tines of a fork.
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26
Roll the piece along the back of the fork to avoid catching it on the ends of the tines.
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27
Arrange the gnocchi in one layer on the prepared tray.
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28
Repeat with the remaining dough.
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29
Cover and place the tray of dumplings in the refrigerator while you make the sauce.
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30
Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.
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31
Make the sauce: Fill a large pot halfway with salted water and bring to a boil over high heat.
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32
Once it comes to a boil, reduce the heat to low for a gentle simmer.
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33
Meanwhile, pulse the walnuts and the garlic in a food processor until the walnuts are well broken apart.
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34
Continue to process while slowly drizzling in the oil until the mixture becomes a thick, grainy paste.
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35
Scrape down the sides of the processor bowl and scoop the paste into a bowl.
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36
Melt the butter in a medium pot over low heat, add the 2 tablespoons flour, and stir continuously for 3 minutes.
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37
Pour the milk in slowly, whisking constantly.
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38
Once the mixture is smooth, raise the heat to medium and bring to a simmer.
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39
Mix in the walnut paste, 1/2 teaspoon salt, and the pepper and simmer for 1 minute longer.
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40
Cover and reduce the heat to very, very low to keep the sauce warm while cooking the gnocchi.
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41
(You can also make the sauce up to 3 days in advance and keep it refrigerated in a tightly sealed container.)
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42
Cook the dumplings: Bring the water back to a boil over high heat, then reduce the heat to medium for a steady simmer.
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43
Carefully drop a few dozen gnocchi, a few at a time, into the water.
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44
Cook until the gnocchi float to the surface of the water, about 2 minutes, then cook for 2 minutes longer.
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45
(If cooking frozen gnocchi, add them directly into the simmering water and increase the cooking time by 1 minute.
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46
Do not allow the gnocchi to thaw before cooking.)
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47
Remove the gnocchi with a slotted spoon, scatter them on the large plate or tray, and drizzle with a few spoonfuls of the cooking liquid to prevent sticking.
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48
Resting the cooked gnocchi on a roomy plate prevents them from piling up on each other while they set and firm up a bit.
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49
Cook the remaining gnocchi and place them on the plate with another few spoonfuls of the cooking liquid.
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50
Set aside 1/2 cup of the cooking liquid for the sauce.
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51
Once all the gnocchi have been cooked, return the sauce to a simmer over medium heat.
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52
Drain the gnocchi, mix them into the sauce, and cook for 1 minute to warm through.
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53
If the sauce is a little thick, stir in some of the reserved cooking liquid.
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54
Remove from the heat, stir in the marjoram and the Parmesan, and serve.
