I wanted a basic recipe to modify depending on what ingredients are around. I definitely am looking forward to playing with this! I used yukon gold potatoes, because that is what we had from our local CSA, but a lot of people prefer russet. I loved the very potato flavor that these had though.
In the fall, I want to try this with roasted pumpkin, sage, nutmeg, and a touch of something with some heat.
The trick with gnocchi is to not mess with it too much! They get dense and gluey. Use a light touch, and mix with your hands.
Ingredients:
1 lb. whole potatoes
150 g. AP flour
heavy pinch good salt
1 egg, whisked
Method:
Boil potatoes—with skins on!—in salted water until soft (you can easily stab through with a butter knife). If they are very big, half or quarter them. Let cool, then remove skins (they should just peel off), and put through a ricer or something similar (I used a cone sieve & pestle).
In large bowl or on table, lightly toss potato, flour, and salt, make a well, then add egg. USING YOUR HANDS, lightly mix just until it comes together. Let sit for 10 minutes or so, then roll out about 1 inch around, and cut with a paring knife. You can add ridges using a gnocchi board or fork, but not needed, especially if you are putting it into a butter or chunky veggie sauce. Can cook immediately, or leave to dry for an hour or two.
Have your sauce ready, because these cook really quick! (In the one pictured, I cooked cherry tomatoes and fresh corn (cut off the cob) in some oil until it was toasty, then added lots of basil, salt, pepper, and sage. Once the water for the gnocchi was boiling, I added a few pats of butter to lightly brown.)
Bring a large pot of salted water to boil, then add in gnocchi gently. Boil for 30 to 45 seconds (for fresh, closer to 90 to 120 minutes if you have frozen them). Gnocchi are ready when they float to the surface. Gently remove directly to sauce, and add a ladle of the pasta water to bring the sauce together. Simmer quickly, then serve.
Extra gnocchi can be frozen—lay out in a single layer on parchment, freeze overnight, then put in a bag to save.
Here's the Damn Recipe 