Gnocchi with Marinara
1lb Russet potatoes (older and thick
3 to 4 large egg yolks
½ cup freshly grated
¼ tsp freshly grated
½ tsp gray salt
¼ tsp freshly ground black
1 cup all-purpose flour, plus more
for dusting board and dough
Preheat the oven to 425 degrees
F. Boil potatoes until
cooked, drain water and let sit until cool enough to handle.
Cut potatoes in half, and scoop out the flesh. Pass the potato
flesh through a potato ricer. You should have about 2
Make a mound of potatoes and make a
well in the middle; add 3 egg yolks, the cheese, nutmeg, salt, and
pepper. Mix into the potatoes with hands. Sprinkle ½ cup of the
flour over the potatoes and, using your knuckles, press it into the
potatoes. Fold the mass over on itself and press down again.
Sprinkle on more flour, little by little, folding and pressing the
dough until it just holds together. If the mixture is too dry, add
another egg yolk or a little water. To test if the dough is the
correct consistency, take a piece and roll it with your hands on a
well-floured board into a rope 1/2-inch in diameter. If the dough
holds together, it is ready. If not, add more flour, fold and press
the dough several more times, until is reaches desired
Keeping your work surface and the
dough lightly floured, cut the dough into 4 pieces. Roll each piece
into a rope about ½ -inch in diameter. Cut into ½ inch-long pieces.
Lightly flour the gnocchi as you cut them. Form each ½ inch piece into the classic gnocchi
shape rolling it along a gnocchi board (or ridged butter paddle, or
the tines of a large fork turned upside down). Rest the bottom edge
of the gnocchi board on the work surface, and then tilt it at about
a 45◦ angle. Take each piece and squish it lightly with your thumb
against the board while simultaneously pushing it away from you. It
will roll away and around your thumb, taking on a cupped shape —
with ridges on the outer curve from the board and a smooth surface
on the inner curve where your thumb was. Lay them on a baking
sheets lined with parchment paper or waxed paper, and lightly dust
them with flour while you work on the rest.
Once finished, set gnocchi filled
cookie sheet in front of a fan on low for ½ hour
turning gnocchi after 15 minutes. You can also freeze the gnocchi.
When ready to cook, bring a large pot of water to a boil and add
salt. Drop in the gnocchi and cook for about 90 seconds from the
time they rise to the surface. Remove the cooked gnocchi with a
skimmer, shake off the excess water, and serve as
recommend a traditional marinara sauce.
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