Inspired by the amazing Italian food in the North End, I decided to try my hand at making gnocchi. When I’m told that something is difficult to make, I get really stubborn and want to give it a whirl right away (see “challah”).
First, I boiled my potatoes, and then removed the skins.
Lacking the space (or desire) for a potato ricer or food mill, I used the fine grater attachment for my KitchenAid. Luckily it worked perfectly, and I got wonderfully textured potatoes.
I formed my dough and rolled it into six long strips.
Then came the fun part! Although cutting and shaping takes quite a bit of time– and I have no idea how Italian grandmothers do this for hours on end– the finished product is so beautiful. Can’t wait to see how it tastes!
- 1 2/3 lb. russet potatoes, unpeeled
- 2 tsp. kosher salt
- 2 eggs, beaten
- About 1 1/3 cups all-purpose flour, or as needed
Place potatoes in a large saucepan and cover them with water by one inch. Bring to a boil over high heat and cook until the potatoes are tender when pierced with a knife, about 30-40 minutes. Drain and peel the potatoes, being careful not to burn your fingers.
Press the warm potatoes through a ricer or KitchenAid slicer, or rub them through a coarse-mesh sieve into a bowl. Stir in the eggs and kosher salt. Gradually stir in enough of the flour to make a soft dough, taking care not to add too much. Turn the dough out onto a lightly floured work surface and knead gently a few times until it is smooth, adding just enough flour to prevent sticking. Divide the dough into 4 equal portions.
Working in sections, roll out each portion of the dough into a rope about 3/4 inch in diameter. Cut into 1-inch pieces and roll onto the back of a fork dipped in flour to make ridges. Transfer to a lightly floured baking sheet. Repeat with remaining dough.
Bring a large pot of salted water to a boil over high heat. Carefully add half of the gnocchi and simmer until they rise to the surface, then cook 1 minute more. Using a skimmer, carefully transfer the gnocchi to a warmed serving bowl and cover to keep warm.
Serve with sauce or sauté in 2 Tbs. butter or olive oil until crisp and brown on the outside.
Source: Slightly adapted from Williams-Sonoma