I know what you are thinking....that is the same picture from yesterday. Well, you are wrong. It is ever so slightly different. I swear. This gnocchi is from the Mark Bittman How to Cook Everything Vegetarian Cookbook. It turned out perfectly, light and pillow-y. I was very pleased and it was so simple to make. I have included salt and pepper in the ingredient list, but I did not add any salt to the gnocchi. The sauce I used for this recipe was salty enough, so the gnocchi needed not addition salt.
1 pound baking potatoes
1 1/4 to 1 1/2 cups all-purpose flour
salt and pepper to taste
- Place the potato(es) in a large pot of boiling water and boil for 45 minutes or until the potato is VERY tender.
- Remove the potato(es) from the water and set aside. Pour out the water, clean the pot and re-fill it with fresh water and return it to the stove. Bring the new pot of water to a boil over medium heat.
- Using a pot holder to protect your hand, peel the potato with a small paring knife. In a bowl, mash the potato(es) with a ricer, a fork or a potato masher. Add the flour starting with one cup to the mashed potato and combine with a spoon until a dough is formed.
- Take the dough and on a floured surface roll it into long 1/2 wide dough ropes, then cut into the individual 1 inch size pieces. Use the back side of a fork to make the gnocchi appear ribbed. Set the gnocchi aside onto a piece of parchment paper, but do not allow them to touch.
- Place small batches of the gnocchi into the boiling water. As they float to the top, remove them from the water with a slotted spoon and place them on another piece of parchment paper. Again do tn allow them to touch. Repeat until all the gnocchi is cooked.
- Serve with the sauce of your choice and enjoy.