Potato Gnocci

I've tried making gnocci a few times now. I mistakingly thought it was going to be dead easy- but it requires a few tips and tricks to make it just right. Thanks to this wonderful website Recipes from Italy, I've now mastered this pillowy soft, melt in your mouth delectable potato pasta and am happy to share it with you!

All you need is a bowl, a fork, some potatoes, flour, egg and salt and you are ready. So, LET's GO! Or, better yet- ANDIAMO!!

INGREDIENTS:

1 lb. of Russet or Yukon Gold potatoes

150 grams flour (I used all purpose but the original recipe calls for "00")

2 tbsp. beaten egg

salt to taste

HOW TO:

1.) Wash the potatoes and cook whichever way you prefer. I've tried both baking and boiling- either will work. I boiled them in salted water , and it took about 1/2 hour to become fork tender

2.) Let the potatoes cool until you can handle them, then peel the skins off

3.) Put the flour on your work surface and make a small well

4.) Using a masher or a potato ricer (I love my ricer!) add the riced potatoes into the well (best to make the dough while the potato is still warm)

5.) Beat your egg and add 2 tbsp of it to the well, along with a generous pinch of fine sea salt to the well

6.) VERY quickly work the ingredients with your hands to form a dough. Try to not overwork the dough, just get it together as fast as you can so it doesn't get too sticky and glutenous.

7.) Once the dough has come together form it into a soft but compact ball (don't add more flour)

8.) Cut a piece off the ball and roll it out onto a floured surface into a long strand about the thickness of a finger

9.) Cut the strand into 3/4 to 1" long pieces

10.) Using the tines of a fork or a floured gnocci paddle, roll the small pieces against the fork or paddle to give it the ridged texture

11.) Let the gnocci sit for 1/2 hour before cooking

COOKING IT:

1.) Heat salted water in a medium saucepan

2.) Once it boils add the gnocci to the water carefully so it doesn't glom (stick together) in thr water

3.) Once the gnocci floats to the surface you know it's done!

4.) Remove from the pot and add the sauce of your choice. Pesto or a simple browned butter, sage and parmesan is one of my faves