- Serves: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
In the dark days of winter, the eggs for fresh egg pasta are in short supply. Then it’s time for other types of first courses, like these potato gnocchi, which are simplicity itself and delicious when made with a flavorful potato variety like Yukon Gold.
- 3 Cups Yukon Gold Potatoes
- 1 1/3 Cup All Purpose Flour
- 1 Whole Egg
- Pinch Salt
- Pinch Pepper
Peel the potatoes, and boil them. It's important that the potatoes not be overcooked. Overdone, they will absorb too much water and take up so much flour that the gnocchi will sink like heavy little stones to the bottom of the stomach. Let the potatoes dry for a few minutes before working with them.
Mash the potatoes, or put them though a food blender until they are nice and flakey.
Add a healthy pinch of salt and all the flour to the potatoes, working in the flour with a wooden spoon. Then knead the dough gently for about 5 minutes on a lightly floured board or wooden work surface. Taste and knead in more salt if you wish, but be careful not to overwork the dough - it should be soft and supple.
Divide the dough into 5 or 8 equal pieces.
Roll each piece into a rope about 3/4 inch in diameter and 8 to 10 inches long. Cut each rope into regular pieces about 3/4 inch big. Continue until all the dough has been rolled and cut.
Bring a large pot of lightly salted water to a rolling boil and drop in the gnocchi. Do this in two batches if it's easier. Boil the gnocchi until they rise to the top, then remove them with a slotted skimmer and transfer them to a heated platter or bowl. Serve with your favorite sauce!