-
1
Peel and quarter the potatoes.
-
2
Boil them in salted water until they can be pierced with a fork.
-
3
Drain, return to the pan, and mash with a fork.
-
4
Set the pan over a very low flame, and dry out the potatoes, stirring occasionally, until they are no longer gummy.
-
5
This may take as long as 10 minutes.
-
6
(You can also bake the potatoes in a 450 oven until they are done, then cut them in half lengthwise and put them back into the turned-off oven to dry for 10 minutes.
-
7
Remove the insides and mash them with a fork.
-
8
If you use this method, I need hardly mention, you get to eat all the crisp potato skins.)
-
9
Put the mashed potatoes in a mixing bowl and beat in the flour, eggs, butter, salt, and pepper.
-
10
When all the ingredients are incorporated, turn the dough out onto a work surface and knead it gently for 3 minutes.
-
11
It will be very soft.
-
12
Spill a pile of flour onto the work surface, and use it to coat your hands while you work with the gnocchi.
-
13
Pull off a lump of dough the size of a lemon and roll it into a long sausage as wide as your finger.
-
14
Work from the center out, trying to make the roll even in width.
-
15
Continue until you have rolled all the dough.
-
16
Then, using a knife or your dough scraper, cut the dough into pieces 3/4 inch long.
-
17
With the back of a knife or fork, make a slight diagonal indentation and fold it in toward the dent.
-
18
Roll the gnocchi gently under the tines of a fork so that they are ridged.
-
19
Bring a large pot of water to the boil.
-
20
Drop the gnocchi into the water about 8 at a time, and cook them for 3 to 4 minutes, until they float to the top.
-
21
Remove with a slotted spoon, and arrange in a buttered baking dish.
-
22
Pour on the melted butter and sprinkle with grated cheese.
-
23
Heat in a 350 oven for 15 to 20 minutes.
-
24
If you make the gnocchi early in the day, you can get them ready in the pan and then reheat them for 30 minutes in the oven.
