Christian Hermsdorf's Gnocchi Recipe

1. 1

   Boil the unpeeled, whole potatoes until a fork inserted into the potatoes comes out easily.

2. 2

   Drain and let cool slightly.

3. 3

   When the potatoes are cool enough to handle but still warm, peel them, then run them through a ricer.

4. 4

   On a lightly floured surface, form the riced potatoes into a mound.

5. 5

   Add the remaining ingredients plus just enough flour to get the dough slightly tacky and crumbly.

6. 6

   Mix the dough with your hands just until it binds.

7. 7

   Form the dough into long, 1/2-inch-wide strands, then cut the strands into pieces.

8. 8

   Add the gnocchi to a pot of gently simmering water; work in batches.

9. 9

   Youll know the gnocchi are done when they start to float.

10. 10

    Shock the gnocchi in an ice bath to stop the cooking process, then place them on a serving dish.

11. 11

    Serve with a simple sauce like .

No additional tips available.