Buzz
Photo: Greg DuPreeCrafting gnocchi from scratch is a wonderfully cozy task that brings instant satisfaction. Begin by preparing dough with roasted potato flesh, flour, and egg. Shape the dough into a rope, cut it into bite-sized pieces, and boil for a few minutes. It’s a straightforward, hassle-free dough that’s easy to handle. The dumplings emerge soft but with just the right texture, which is exactly what you want for perfect gnocchi. Whether using basil pesto or marinara sauce, homemade or store-bought, either makes for an excellent pairing.
The dough shouldn’t stick to your hands, though it’s okay if it feels a bit tacky. To test the dough’s consistency, wash and dry your hands before feeling it. Then, add flour in small amounts (about one tablespoon at a time) if necessary.
Ingredients
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2 lbs russet or Yukon Gold potatoes, scrubbed clean
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1 cup all-purpose flour, plus extra for dusting
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1 large egg, beaten
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1 1/2 Tbsp. kosher salt, divided, with extra if needed
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1/3 cup basil pesto (see recipe below) or store-bought pesto
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Grated Parmesan cheese, freshly cracked black pepper, and fresh basil leaves for garnish
Instructions
Preheat your oven to 400°F with the rack placed in the center. Pierce the potatoes all over with a fork and place them directly on the center rack. Bake, turning once, until they’re soft and easily pierced with the tip of a knife, about 1 hour to 1 hour and 15 minutes. Let the potatoes cool for about 10 minutes.
Once cool enough to handle, slice the potatoes in half lengthwise and scoop out the flesh. (You can discard the skins or roast them for a crispy snack.) Pass the potato flesh through a ricer into a large bowl. Let it cool completely, tossing occasionally, for about 20 minutes. (Alternatively, use a fork to fluff the potato insides. Remove the flesh and discard the skins.) You should end up with around 2 1/2 cups of potato flesh.
Evenly sprinkle 3/4 cup plus 2 tablespoons of flour over the potatoes. Create a well in the center of the potato mixture. Crack the egg into the well, and add 1 1/2 teaspoons of salt. Use a fork to mix the egg and salt into the potato-flour blend until small, rough pieces of dough form.
Transfer the dough onto a work surface dusted with 2 tablespoons of flour. Knead, pressing in any loose flour, until the dough becomes smooth, about 2 to 3 minutes. To test the dough, pinch off a small piece and roll it into a rope. If it falls apart, knead in more flour and test it again. (Avoid overworking the dough, as underworking it will result in gnocchi that disintegrate in boiling water.)
Bring a large pot of water to a boil. Dust a large, rimmed baking sheet with flour. Divide the dough into 4 equal pieces. Working with one piece at a time, roll it into a 3/4-inch-thick rope. Cut the rope crosswise into 1-inch pieces. Place the pieces on the baking sheet as you work. (At this point, you can freeze the gnocchi for up to 2 months. Boil them directly from frozen.)
Add the remaining 1 tablespoon of salt to the boiling water. Working in batches if necessary, add the gnocchi to the water. Boil until they puff up and float to the surface, about 2 minutes, then cook for an additional 2 minutes. (If cooking from frozen, the gnocchi will take longer to float, so cook for just 1 more minute.)
Remove the gnocchi and reserve about 1/2 cup of the cooking water. Using a handheld strainer or spider, transfer the gnocchi to a large bowl. Add the pesto and toss gently, using the reserved cooking water as needed to smooth the sauce and make it glossy. Taste and adjust seasoning with more salt if needed. Top with cheese, freshly ground pepper, and basil leaves.
Pesto
Basil Pesto Recipe: In a food processor, combine 1/2 cup of lightly toasted pine nuts or walnuts, 1/4 cup of grated Parmesan cheese, 1 clove of garlic, and 3/4 teaspoon of kosher salt. Process until the nuts are finely chopped. Add 4 cups of fresh basil leaves and pulse a few times. While the machine is running, slowly drizzle in 3/4 cup of extra-virgin olive oil, processing until the mixture becomes mostly smooth. This recipe makes about 1 cup. Store any leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
Uncooked gnocchi can be stored in the fridge for up to 1 day. Place them on a baking sheet lined with parchment paper and cover them tightly to prevent drying out.
