Gnocchi di patate - Potato Gnocchi
3 medium Yukon Gold potatoes, unpeeled
¾
cup unbleached all-purpose flour or Italian flour
1 large egg
1 tablespoon grated Parmigiano-Reggiano
¼
teaspoon salt
¼
teaspoon freshly ground white pepper
Flour for dusting
Place potatoes in a large pot. Add water to cover and bring to a boil over medium heat. Reduce heat and simmer until potatoes are easily pierced with a fork. Drain and let cool to room temperature. Then place in a self-sealing plastic bag and refrigerate overnight. The next day, using a paring knife, scrape off and discard skins and any eyes or blemishes. Put potatoes through ricer. Measure out 12 ounces, or 2 slightly rounded cups.
Using stand mixer fitted with beaters or the paddle attachment, place potatoes in mixer bowl. Mix on slowest speed for 1 minute, to a relatively smooth consistency. Gradually add flour, egg, Parmigiano-Reggiano and salt and pepper. Remove beaters or paddle and attach dough hook. On speed 2, knead, scraping sides of bowl as necessary, until dough is firm and pliable, about 3 minutes.
Divide dough into 4 equal pieces. Dust a clean work surface lightly with flour. With lightly floured hands, shape each piece of dough by rolling into a long rope the thickness of an index finger. Using a sharp knife or bench scraper, cut dough into pieces about 1/2-inch long. Dust lightly with flour or roll them lightly in flour on your work surface. If you prefer indentations in your gnocchi, which help the sauce to cling, place a fork on work surface and press each gnocchi against the tines. You can also press them against the smallest holes of a cheese grater. Transfer to a plate dusted with flour. The gnocchi are now ready for use in your favorite recipe.
Serves four to six.
Cook's notes: Any floury or mealy potatoes, such as all-purpose white or russet potatoes, will work in this recipe, but don't use waxy potatoes. I like to use Yukon Gold potatoes for their rich color and flavor. Be aware that the potatoes should be cooked the day before you intend to make gnocchi and refrigerated overnight. If you are using a food mill to process the potatoes, use the coarsest blade.
"250 True Italian Pasta Dishes: Easy & Authentic Recipes Inspired by Quartino Ristorante Pizzeria Wine Bar" by John Coletta (2009 Robert Rose)