The best gnocchi I have ever tasted was in Rome. I was also lucky enough to make them with a wonderful Roman chef last October when I traveled to Rome. Gnocchi are very delicate and the procedure to make them is fairly simple. It may take some trial and error to understand the proper consistency of the dough. It must be soft, but not wet.
2 Pounds Yellow Finnish Potatoes
1 Beaten Egg
1 to 2 Cups Unbleached Flour (Divided)
In a medium-size pot add unpeeled potatoes and enough cold water to cover. Bring water to a boil over a high heat and continue cooking potatoes until they are tender. When potatoes are tender, drain and peel them. Put potatoes through a ricer and place riced potatoes in a medium-size bowl until cool enough to handle. Add egg and 1 cup flour to potatoes. Using your hands mix in the egg and flour. Knead, as you would bread dough, but as little as possible. Too much mixing will make the gnocchi tough and we don’t want that. The batter should be soft, but hold its shape when formed. Add more flour, up to 2 cups if necessary. The amount of flour used will depend on the humidity and on the type and age of the potatoes). To form gnocchi, break of pieces as big as a child’s fist. With floured hands, gently roll dough into cylinders about ¾ inch in diameter. Lay cylinders on floured board. Using a sharp knife cut off pieces the width of a finger. To shape gnocchi hold a fork in one hand and place a gnocchi pillow against tines of the fork. This gives it the lines. Make sure to be gentle, but assertive enough with the fork. Lay finished gnocchi on a well-floured board or tray. Take care to keep them separate to make sure they don’t stick together. Let dry for 10 minutes or more. Serves 6
To cook your fresh gnocchi just bring a large pot of salted water to a boil. Turn the heat down so that the water simmers, and gently drop the gnocchi into the simmering water. Gnocchi are done when they float to the surface. Serve with any sauce that your heart desires or just serves garnished with a handful of Parmesan cheese.
© Victoria Hart Glavin