Recipe#10480

Title: Gnocchi

rec.food.recipes archive

3 large Idaho or russet potatoes, unpeeled (1 1/2 lbs.)
 1 tsp salt
 Dash of freshly ground white pepper
 1 egg, beaten
 1 1/2 cups unbleached flour, sifted
 In a large saucepan, boil the potatoes in lightly salted water
 until easily pierced with a fork, 30 to 40 minutes.  Drain and
 cool.
 Peel the potatoes and pass them through a ricer or push them through
 a coarse sieve.  Spread the potatoes out on a large plate and let
 them cool completely.
 On a cool work surface, gather the cold riced potatoes into a mound
 and form a well in the center.  Stir the salt and pepper into the
 egg and pour the mixture into the well.  Using both hands, work
 the egg into the potatoes, gradually adding the flour and scraping
 the dough up from the work surface as necessary.  Work the dough
 just until all the ingredients are blended, 4 to 5 minutes.
 Lightly dust the dough, your hands and work surface with flour and
 cut the dough in 3 parts.  Using both hands, roll each piece of
 dough into a 1/2 inch thick rope, then cut the ropes at 1/2 inch
 intervals.  Indent the gnocchi with your thumb, or roll them wit
 the back of a fork to produce a ribbed effect.