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–+ servings

Gnocchi di Patate (Potato Gnocchi)

There are some very strong opinions about making gnocchi. The first is whether they should be very soft or somewhat firm. That preference tends to drive other decisions but sometimes in different directions. My husband’s Great Aunt Juliana liked soft gnocchi so she did not use eggs. She insisted that the gnocchi should be mixed while the potatoes were still hot, though other folks who like soft gnocchi use the potatoes after they’ve cooled and lost some of their moisture so less flour is needed. I like firmer gnocchi, so I use eggs. I also let the potatoes cool (as my mother did) because 1) it’s easier on the fingertips and 2) the trivial amount of moisture lost or not by cooling or not is no competition for the addition of eggs.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 people
Ingredients Method Notes

Ingredients
  

  • 4 pounds russet potatoes
  • 3 cups all purpose flour plus more as needed
  • 2 tablespoons kosher salt
  • 4 eggs

Method
 

  1. Scrub the potatoes.
  2. Put the potatoes in a large stockpot and cover with a generous amount of cold water. Bring to a rolling boil and cook until a knife can be easily inserted, approximately 20 minutes. This will depend on the potatoes and the altitude so begin testing after about 15-17 minutes.
  3. Remove the potatoes from the water and allow them to cool enough to peel, about 15 minutes.
  4. Meanwhile, put three cups of flour on the counter or a pasta board.
  5. Pass the peeled, but still warm, potatoes, through a ricer on top of the flour. Note: it is very difficult to rice cold potatoes so this step should be completed as quickly as possible after the potatoes have been removed from the water.
  6. Allow the potatoes to cool completely.
  7. Sprinkle the salt on the potatoes.
  8. Using your fingers, begin to mix in the flour.
  9. Add two eggs. Work in the eggs, incorporating more flour.
  10. Add the remaining two eggs and work in enough flour to make a dough that is just very slightly tacky. It will firm up a bit as the flour completely hydrates.
  11. Cut off a small piece of dough and roll it into a cylinder approximately 1/2 inch in diameter.
  12. After all the gnocchi have been rolled and cut bring a large pot of abundantly salted water to a rolling boil.
  13. Add some of the gnocchi, maybe 18-24 depending on the amount of water.
  14. As soon as the water returns to a full boil. Remove the gnocchi with a spider or slotted spoon.
  15. Put them in a serving bowl with a small amount of whatever sauce you are using on the bottom.
  16. Add more gnocchi to the boiling water.
  17. Meanwhile drizzle a bit more sauce on the gnocchi in the bowl and sprinkle with a bit of Parmigiano Reggiano cheese, if desired.
  18. Add each batch of gnocchi to the serving bowl, keeping it warm in a low oven and sprinkling each later with some sauce (and cheese, if desired).
  19. Once all the gnocchi have been added, gently stir the gnocchi to distribute the sauce and cheese.
  20. Serve immediately.

Notes

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