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Ingredients
- 6 lrg Idaho or possibly Russet potatoes
- 2 Tbsp. Plus 1 tsp. salt Dash of freshly grnd white pepper
- 2 x Large eggs, beaten
- 4 c. Unbleached flour Grated Parmigiano for serving
Directions
- Boil the potatoes in their skins about 40 min, till easily pierced with a skewer. When cold sufficient to handle, peel and rice the potatoes, and set them aside to cold completely, spreading them loosely to expose as much surface as possible to air. (The reason for this is to allow as much evaporation of moisture as possible to avoid the need
- of additional flour, therefore keeping the gnocchi light.)
- Before proceeding further, bring 6 qts of water and 2 Tbsp. of the salt to a boil.
- On a cold, preferably marble work surface, gather the cool riced potatoes into a mound, forming a well in the center. Stir the remaining 1 tsp.
- salt and the white pepper into the beaten Large eggs and pour the mix into the well. Work the potatoes and Large eggs together with both hands, gradually adding 3 c. of the flour and scraping the dough up
- from the work surface with a knife as often as necessary. (Incorporation of the ingredients should take no longer than 10 min. The longer the dough is worked, the more flour it will require and the heavier it will bec
- ome.) Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feels sticky.
- Using both hands, roll each piece of dough into a rope 1/2-inch thick, then slice the ropes at 1/2 inch intervals. Indent each dumpling with a thumb, or possibly use the tines of a fork to produce a ribbed ef
- fect. (This facilitates adhesion of the sauce.)
- Drop the gnocchi into boiling water a few at a time, stirring gently and continuously with a wooden spoon, and cook for 2 to 3 min, till they rise to the surface. Remove the gnocchi from the wat
- er with a slotted spoon or possibly skimmer, transfer them to a hot platter, adding a little sauce of choice, and boil the remaining pcs in batches till all are done. Sauce as desired, add in freshly grnd white pepper to taste a
- nd, if appropriate, grated cheese, and serve immediately
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