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1
Boil the potatoes in water to cover until tender when poked with a fork.
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2
Dont let them overcook to the point that their skins split.
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3
Drain.
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4
As soon as the potatoes are cool enough to handle, peel them and put them through the ricer or vegetable mill, using the medium disk and letting the shreds fall onto a large baking tray or board.
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5
Spread them out, sprinkle on the salt, and let them dry out and cool for at least 20 minutes.
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6
Pour the beaten egg over the potatoes, and then 1 cup of the flour.
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7
Gather the mass together and knead, adding a little more flour as necessary to make the dough hold together.
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8
But keep it light; the more you work the dough, the more flour youll need, and you dont want to incorporate too much or the gnocchi will be heavy and dry.
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9
A good criterion: slice the mass in half and examine the texture.
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10
It should look like cookie dough peppered with small holes.
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11
Cut the dough into three equal pieces.
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12
Roll out each portion into a broomstick about 18 inches long, then cut crosswise into 2/3-inch pieces and toss them lightly in flour.
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13
You should have about seventytwo gnocchi.
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14
Take one piece of gnocchi and place it, cut side down, on the tines of a fork, then with your lightly floured thumb press into it, at the same time pushing it off the end of the fork and onto a floured board.
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15
The gnocchi should have an indentation where your thumb was, and ridges from the fork tines on the other side.
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16
Repeat with all the remaining pieces, and cover with a clean towel.
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17
At this point they should be cooked immediately or quickly frozen.
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18
Bring a large pot of salted water to a boil.
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19
Drop the gnocchi, five or six at a time, into the boilingwater the larger the pot, the less time they will take to return to the boil.
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20
Once they have, cook for 2 to 3 minutes, until they plump up and float to the surface; when done, they will have a softer feel and will no longer thump against the side of the pan as you fish them out with a strainer or slotted spoon.
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21
Drop them gently from your strainer into the waiting sauce.
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22
Use half whole-wheat flour.
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23
It is better to sift the two flours together3/4 cup whole-wheat and 3/4 cup all-purpose flour.
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24
Then follow the above directions.
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25
The dough will be firmer and needs to cook a bit longerapproximately 5 minutes.
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26
Finish with Pesto Asparagus or Green Bean Sauce (see below), plus 1 tablespoon extra-virgin olive oil, some ground pepper, and grated Parmigiano-Reggiano.
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27
These whole-wheat gnocchi are also good with Mushroom Ragu (page 141).
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28
Work 2 tablespoons toasted poppy seeds into the dough as you are kneading it.
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29
Then follow the above directions.
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30
The dough will need to cook about 3 minutes.
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31
Finish the gnocchi in a skillet with Butter and Fresh Sage Sauce (page 118).
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32
Or make a dressing of 1/3 cup bread crumbs toasted in a pan with a scant tablespoon of butter and 1 tablespoon or more poppy seeds.
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33
Finish the gnocchi with butter and a little sugar.
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34
You can also dress them with cinnamon and toasted bread crumbs.
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35
And a splash of maple syrup is delicious.
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36
The kids will love it.
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37
I know some who even like their gnocchi dressed with peanut butter and jelly!
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38
Add 4 tablespoons basil paste (page 213) to the dough and work it in by hand, kneading until it is thoroughly distributed.
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39
Cook as directed above, and finish with Pesto Asparagus or Green Bean Sauce (recipe follows).
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40
Work 3/4 cup well-drained pureed spinach (for details, see page 178) into the dough, and cook as directed.
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41
Finish with the same Pesto Asparagus or Green Bean Sauce.
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42
Trim and cut at an angle into 1-inch pieces about 3/4 pound asparagus (you should have about 4 cups).
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43
Or trim an equal amount of tender green beans and cut into 1-inch pieces.
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44
When the pot of gnocchi water comes to a boil, toss in the asparagus or beans, cook 3 minutes, then add the gnocchi and cook 3 minutes more.
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45
Melt 4 tablespoons butter in a skillet, scoop up the gnocchi and asparagus or beans, and drop them into the pan, then add 1 cup Basil Paste (see below) and enough of the boiling water to make a sauce.
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46
To serve, top with 1/2 cup grated Parmigiano or Grana Padano.
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47
Process all the ingredients with the steel blade of a food processor to a very fine paste.
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48
Scrape the bowl occasionally so that all the leaves are pureed.
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49
Spread the gnocchi out, not touching, on a floured baking pan or whatever will fit in your freezer, and freeze them.
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50
When they are solidin about 2 hoursgather them together, shake off excess flour, and store them in sealed plastic bags for future use.
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51
They will keep for up to 6 weeks.
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52
To cook frozen gnocchi, do half a batch at a time and double the amount of cooking water.
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53
Because they are frozen, the cooking-water temperature drops, and if there are too many in the pot they will disintegrate before the water returns to the boil.
