Potato Gnocchi Recipe
3 lbs. Idaho Russet Potatoes
2 cups All-Purpose Flour plus bench flour
1 Egg
Kosher Salt to taste
1.Peel the potatoes and cut into uniform pieces. Boil in salted water until fork tender.
2.Once cooked, drain the potatoes and allow to cool until able to handle. Run the potatoes through a potato ricer or food mill. (This step is very important to achieve a light and airy pasta.)
3. In a large mixing bowl, place the potatoes and flour and lightly combine.
4. In a separate bowl whisk the egg with a pinch of kosher salt.
5. Add the egg to the potato and flour mixture and gently incorporate all of the ingredients with your hands. ( The mixture will be a bit sticky, dust your hands with flour to prevent dough from sticking to your hands.) Approx. 5 minutes of light kneading.
6. Once the dough has come together, shape the dough into a rectangle approx. 2 inches thick.
7. Cut the dough into one inch wide pieces. Gently roll the dough with the pallms of your hands into long thin strips.
8. Cut the strips into 1/2 inch pieces and keep the gnocchi dusted with flour to prevent the gnocchi from sticking to one another. (Store completed gnocchi on a lightly floured baking sheet to keep the gnocchi separated)
9. Boil for 2 minutes in salted boiling water until firm and remove from water with a slotted spoon and serve with your favorite sauce.
Live and Eat Well!
Chef Anthony Boccella
