Gnocchi


Delicate, tender gnocchi made from steamed potatoes and just enough flour to bring the dough together. Light, simple, and designed to let the sauce shine.

Ingredients 

  • 2 lb potatoes, peeled

  • 1 lb flour

  • 1 egg

  • 1 tsp sea salt


Method 

  1. Cut the potatoes in half and steam until fully tender (about 210°F internally).

  2. While still warm, rice the potatoes into a wide bowl.

  3. Add flour, salt, and egg. Gently bring the dough together. Knead just until cohesive.

  4. Divide into eight portions.

  5. Roll into ropes about ½ inch in diameter.

  6. Cut into 1-inch pieces.

  7. Press a light indentation into each piece.

  8. Boil in salted water until they float (1–2 minutes).

To Serve 


Warm sauce. Freshly grated Parmigiano Reggiano. A touch of basil or parsley.