gnocchi board
Ingredients
- 2 ½ pounds potatoes about 4 large or 6 small, preferably Russet or Yukon Gold
- 2 ½ cups all-purpose flour plus extra for dusting
- ½ teaspoon salt
- 1 large egg
- Pros
- Produces light fluffy gnocchi with authentic texture
- Uses simple accessible ingredients
- Gnocchi board creates signature ridges for better sauce adherence
- Can be frozen after shaping for future use
- Versatile dish that pairs well with many sauces
- Cons
- Requires careful handling to avoid overworking dough and tough gnocchi
- Flour amount may vary depending on potato moisture requiring experience
- Time-consuming compared to store-bought gnocchi
- Gnocchi can stick together if not cooked or handled properly
Instructions
- Boil Potatoes: Place whole potatoes (with skins) in a large pot. Cover with water and boil until fork tender, about 20-25 minutes. Drain and let cool slightly.
- Peel and Rice: Peel the warm potatoes and pass them through a potato ricer or mash finely. Let excess moisture evaporate if needed.
- Make Dough: On a clean surface, combine riced potatoes with salt and egg. Gradually add flour, kneading gently until a soft, smooth dough forms. Avoid overworking.
- Divide and Roll: Cut dough into portions. Roll each into a rope about 3/4 inch thick on a floured surface.
- Shape Gnocchi: Cut ropes into 1-inch pieces. Using a gnocchi board, roll each piece to create ridges and a slight indentation. Place shaped gnocchi on a floured tray.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches, stirring gently. When gnocchi float to the surface (about 1-2 minutes), remove with a slotted spoon.
- Serve: Toss cooked gnocchi with your preferred sauce or sauté in butter until golden. Serve immediately.