Potato Gnocchi Recipe

Gnocchi’s plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragù. In general, meat sauces are a remarkable match, but butter and cream-based totally sauces paintings well, too.
In Italy, gnocchi are normally served after appetizers (antipasti) as a primary course (or primo piatto), as opposed to pasta. And they’re observed by means of a meat and vegetable course (secondo piatto and contorno). When Italians consume gnocchi this way, the portions tend to be at the small side. However, gnocchi can just as without problems be served as a first-rate course, preceded or observed through a mild green salad. The servings right here are for gnocchi served as a major course.

Ingredients
2 lb. Russet potatoes (about 4 medium), scrubbed
6-3/four oz. (1-1/2 cups) unbleached all-motive flour, extra for kneading and rolling
1 tsp. Kosher salt
1 big egg, gently beaten
Nutritional Information
Preparation
Put the unpeeled potatoes in a big pot. Fill the pot with enough cold water to cowl the potatoes via at least 2 inches and convey to a simmer over medium-excessive heat. Reduce the warmth to medium, partially cowl the pot, and simmer the potatoes till they are completely soft and without problems pierced with a skewer, 30 to 35 minutes.
Drain the potatoes, allow them to cool just sufficient that you may handle them, and then peel them. Cut them in half crosswise and bypass them thru a ricer into a large bowl. Let cool until almost at room temperature, as a minimum 20 minutes.
Lightly flour a paintings floor. In a small bowl, mix the flour with the salt. Add the egg to the potatoes after which upload the flour mixture. Mix together with your hands till the flour is moistened and the dough starts to clump together; the dough will nevertheless be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you've got a uniform mass. Transfer it to the floured surface and wash your hands