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Potato Gnocchi 2 pounds (about 4) baking potatoes, like russets
(4 - 6 servings) Pierce the potatoes several times with a fork & bake in a preheated 400º F oven for 1 hour until soft. Peel the potatoes immediately and force them through a potato ricer or colander. Put the potatoes in a large bowl with salt, baking powder, and egg white. Adding the flour a little at a time, mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking. Break off a piece of the dough and roll it into a rope about ½" diameter. Cut the rope into 1" pieces. Gently roll each piece down the back of table fork while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. These allow the gnocchi to hold plenty of sauce when served. Boil the gnocchi in batches in plenty of heavily salted water (think sea water!). The gnocchi are done about 2 minutes after they float to the surface. If not boiling immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours. Note: If the gnocchi falls apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour. |