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1
Make the dough: Place the potatoes in a small pot, pour in enough water to cover them, and bring to a boil over high heat.
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2
Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes.
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3
Drain and place the potatoes on a folded kitchen towel.
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4
When theyre cool enough to handle, peel off their skins, break them into chunks, then press them through the ricer into a large bowl.
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5
Add 1 cup of the flour to the riced potato, keeping the remaining 1/4 cup handy, then add the salt and toss until mixed evenly.
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6
Work the dough with your hands into one manageable ball.
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7
Place the dough on a floured surface and knead for 2 to 3 minutes.
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8
This dough needs to be firm enough to hold its shape when rolled into balls.
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9
If it is too soft or sticky, work in some of the remaining flour, a little at a time.
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10
Make the dumplings: Line a tray with a kitchen towel and sprinkle with a little flour.
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11
Divide the dough into 8 equal pieces.
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12
Roll one piece of dough into a rope about 1/2 inch thick, sprinkling with flour if it gets a little sticky.
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13
Cut the rope into 3/4-inch lengths.
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If you dont want ridges on your gnocchi, place the cut dough pieces in a single layer on the prepared tray.
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15
If you do want ridges, roll each piece along the gnocchi board or along the tines of a fork.
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Roll the piece along the back of the fork to avoid catching it on the ends of the tines.
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Repeat with the remaining dough.
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Set aside the number of gnocchi that you would like to cook and keep the rest frozen for up to 6 months.
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Cook the dumplings: Fill a large pot halfway with salted water and bring to a boil over high heat.
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Reduce the heat to medium for a steady simmer.
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Carefully drop up to a few dozen gnocchi into the simmering water, a few at a time.
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Cook until all of them are floating, about 2 minutes, then cook for 2 minutes longer.
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23
(If cooking frozen gnocchi, add them directly to the simmering water and increase the cooking time by 1 minute.
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Do not allow the gnocchi to thaw before cooking.)
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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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Resting the cooked gnocchi on a roomy plate prevents them from piling up while they set and firm up a bit.
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Cook the remaining gnocchi in batches, placing them on the plate with another few spoonfuls of the cooking liquid.
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Set aside 1/2 cup of the cooking liquid for the sauce.
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29
Melt the butter in a large skillet over medium heat.
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Cook until the butter just begins to brown, about 2 minutes.
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31
Drain the gnocchi and add them to the butter.
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Toss and stir gently until the edges just begin to brown.
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Remove from the heat, mix in the Parmesan, sprinkle with salt and pepper, and serve.
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34
Variation:
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35
Potato Gnocchi with Oxtail Sauce.
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While the sauce is simmering, prepare the gnocchi and cook them in boiling water shortly before they need to be added to the sauce.
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Or you can make the sauce up to 3 days in advance, keeping it refrigerated in a tightly sealed container.
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38
Bring the sauce to a simmer before adding the cooked gnocchi.
