Gnocchi is a dish that always tastes better when it’s made from scratch. The recipe is simple, the techniques behind its shape are easy to master, and when coated with the right sauce, it makes a starchy comfort dish that is sure to please. Somehow, proper gnocchi making technique eludes even the experienced home chef, but lucky for us, SALT’s food runner and pasta prep extraordinaire Carlos has offered to share the secrets behind his delicious handmade potato pasta!
Recipe Serves 4
2 1/4 pounds potatoes
1 3/4 cups flour
Wash potatoes and place on sheet tray. Drizzle with oil and roast in the oven for 1 – 1 ½ hours at 400 degrees. Whie potatoes are still hot, slice the potatoes in half and scoop out the center and run through a riser or mash until there are no clumps. Dump the potatoes onto clean surface and form into a large well. Pour the egg yolk into the center of the well and add few pinches of salt and a drizzle of olive oil. Mix the egg mixture until combined. Next dust the well with flour and fold into well, creating a sticky dough mixture. Work flour in slowly until dough is smooth and fluffy.
Make and cook a tester to check for salt and flour levels as well as structure of Gnocchi. Add salt or flour if necessary.
Next take a small portion of dough and gently roll out into a long ½ inch diameter rope. Using a bench knife, cut the rope into 1 inch pieces and roll each piece off the tines with a fork, while creating a small indentation with your thumb. Dust and toss the Gnocchi with flour and place on a well floured sheet tray. Cook in boiling water to desired consistency, coat with your favorite sauce and enjoy!