Gnocchi - Potato
A favorite of many, these Italian potato dumplings should be light and pillowy in texture. For best results, process the cooked potatoes while hot and use a potato ricer. After forming the gnocchi, refrigerate and cook within 2-3 hours or freeze for up to 1 month. To freeze, lay gnocchi on a sheet pan and place in the freezer. Once they are frozen, gently scrape them off the sheet pan and place in an airtight container.
2 lbs. russet potatoes
1 1/4 cups all purpose flour, plus more for dusting
2 tsp kosher salt
1/4 tsp freshly ground white pepper
Preheat oven to 400 degrees and place a rack in the center. Prick potato skins several times with a fork and place on a rimmed baking sheet. Bake potatoes until easily pierced with a sharp knife, about 50-60 minutes. Remove potatoes from oven. Using a kitchen towel and paring knife, carefully peel hot potatoes and immediately process with a potato ricer or food mill onto a rimmed baking sheet. Let riced potatoes cool completely, about 15-20 minutes.
Sprinkle cooled potatoes with flour, salt and pepper and knead into a smooth and moist dough. If dough feels sticky, incorporate up to another 1/4 cup flour.
Place dough on a lightly floured work surface and cut into fourths with a bench scraper Roll each portion into along rope about 3/4 inches in diameter. Using the bench scraper, cut the rope into 1 inch long pieces. Roll each piece with your thumb, forming an indentation on one side, or roll the gnocchi over a gnocchi paddle or the back of a fork. Set the gnocchi on a lightly floured baking sheet, and cover with a kitchen towel as you form the remaining gnocchi.
To cook gnocchi, fill a large pot with water and heat on high heat to simmer. Generously salt the simmering water and add gnocchi in batches. Cook until they rise to the surface, about 2-3 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to a large serving bowl.
To serve, toss gently with sauce and garnish of your choice and serve immediately.