Basic Potato Gnocchi

Name: Basic Potato Gnocchi
Yield: makes about 1 1/2 pounds of dough
Ingredients: 1 1/2 pounds baking potatoes (all about the same size); 3/4 teaspoon salt; 2 large eggs, beaten well; 1 1/2 cups all-purpose flour, plus more for working with the dough; A potato ricer or vegetable mill with medium disk

December 14, 2011

Use this versatile dough to make small gnocchi with the familiar ridged shape, or in the following recipes for stuffed offelle and prune gnocchi. This same dough can also be formed into long gnocchi, page 80, cooked and dressed Friuli style with brown butter, smoked ricotta, cinnamon, and sugar. With all dishes using potato dough, keep several time factors in mind to get the best results. First, allow the cooked potatoes to air-dry thoroughly before you mix the dough—2 hours or even longer if possible. The drier the potatoes, the lighter the dough will be when cooked. Second, because potato dough is best when freshly mixed and cannot sit around, plan to shape the dough into gnocchi and cook them right away (or freeze them). If you are making stuffed gnocchi or offelle, have your filling ingredients ready when you mix the dough.

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