Cooking time: A little over an hour
See my recipe: Pumpkin gnocchi with baby bok choy and a mushroom consommé
This basic gnocchi recipe is foolproof. The secret is to make sure the dough isn't too sticky - it needs just enough flour to absorb most of the moisture.
Before proceeding, test one small piece of the dough in a small pot of boiling salted water. If it floats to the surface, adjust seasonings and continue. If it falls apart, add a little more flour to the dough and test again.
When ready to cook, if you want, spread the gnocchi on a parchment-lined baking sheet and freeze. Place in resealable bags until ready to use.
- Place the potatoes in a pot, cover with water and bring to a boil. Simmer until fork tender. Drain potatoes when tender and remove skins when they are cool enough to handle.
- Press the cooked potatoes through a ricer or coarsely grate them into a large bowl. Mix the yolk into the potatoes with a wooden spoon until well blended.
- Transfer the mixture to a lightly floured surface. Knead in a small amount of flour at a time until the dough is smooth but still slightly sticky. Season with salt and freshly ground white pepper.
- Form the dough into 1 large log and cut into 4 sections. Roll each section into a long cigar shape about 1/2 inch in diameter.
- Cut into 1/2-inch pieces and delicately indent by pinching the pieces in the middle. Dust well with flour.
- To cook, bring a pot of salted water to a boil, add gnocchi and cook for 2-3 minutes or until the gnocchi begin to float to the surface.
- As they surface, remove with a slotted spoon and drain well.
- They can be tossed in a heated sauce before serving.
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