Potato Gnocchi

Potato Gnocchi remain one of the most popular and traditonal Italian family dishes. It was only natural that readily available ingredients such as potatoes, flour and eggs ended up in the same mixing bowl. For my family, making Gnocchi was quick, easy and we loved them. It was old world perfection topped with red sauce and grated cheese.

2 cups riced potatoes
1 1/2 cups unbleached flour
1/2 cup grated parmesan cheese
2 medium eggs, room temperature
2 cups warm water
Pinch of salt

Using riced potatoes is the traditional way to make Gnocchi. I recommend a large
Russet potato. Bake the potato, let it cool, and then slice it length wise. Scoop out
the inside with a large spoon and then rice it to a fine consistency. Potatoes may be
boiled or baked prior to ricing. A modern and quicker adaptation would be to use
potato flakes. Because some potatoes have more moisture than others, they may cause the batter to be too wet and mushy. If the batter is too wet and sticks to your hands, dust it with flour. The flakes will provide an easier consistency, but contain
preservatives, so using good potatoes is still the best and traditional way to make
great Gnocchi.

Combine riced potatoes, flour, grated cheese and salt in a mixing bowl. Stir in beaten eggs and one half of the warm water. Mix with a large mixing spoon, but not a machine. Knead dough and dust with additional flour until the dough no longer sticks to your hands. If the mixture is too dry, then add a tablespoon of water until it is moist.

The amount of each ingredient listed here is only a starting point. Some recipes do
not have any grated cheese in the mixture and have equal amounts of riced potatoes and flour. Too much flour will cause the gnocchi to be tough. If you use this approach, then add a pinch of baking powder into the mixture to soften the dough.

Pull off a large handful of dough and place it on a flat surface that is dusted with
flour. Hand roll dough down to about one inch thick and then cut into pieces slightly
over one inch long. Indent one side of each Gnoccho with the tines of a fork.That
enables the sauce to stick better to the Gnocchi.

To freeze the Gnocchi, place on a flat pan. Once frozen, store them in a sealed
plastic bag or any airtight container suitable for freezing.

To cook the Gnocchi, place in a large pan of slightly salted boiling water. Stir
gently. When the Gnocchi float to the top, they are done. Allow them to cook for
another minute. Remove from water and drain well. Then serve on a large platter and top with red or white sauce and freshly grated cheese of your choice.

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