Ingredients Jump to Instructions ↓

  1. 3 lb Boiling potatoes; -

  2. 5 1/2c -Mashed potatoes

  3. 3/4c Flour (or more)

  4. 5 Egg yolks

  5. 1/8ts Nutmeg

  6. 1 ts Salt; or as desired

  7. White pepper; to taste

  8. 1/3c Olive oil

Instructions Jump to Ingredients ↑

  1. + USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft.

  2. Or cook them in a microwave according to oven directions or bake in a conventional oven.

  3. Drain boiled potatoes.

  4. Peel potatoes when they are cool enough to handle and puree them through a food mill or potato ricer while still warm.

  5. Do not use a blender or food processor for this because it excites the gluten in the potato and makes a sticky mess.

  6. If using leftover mashed potatoes, place in a small pot and heat them until they are warm.

  7. Transfer potatoes to a mixing bowl, add the yolks and mix.

  8. Add nutmeg, salt, pepper and 3/4 cup of flour.

  9. Knead together and add the remainder of the flour if necessary, bit by bit, kneading until a slightly sticky consistency is attained.

  10. Lightly dust a work surface with flour.

  11. Form the dough into sausage-like rolls about the thickness of your thumb.

  12. Cut into pieces about 1-inch in length.

  13. Using a fork, flatten the pieces so that the tines leave an imprint in the gnocchi.

  14. Keep a glass of water nearby to clean the fork.

  15. Meanwhile, fill a 3-quart pot with salted water and bring to a boil.

  16. Reduce heat so that the water is boiling at a gentle roll.

  17. Drop the gnocchi into the boiling water, about 16 at a time.

  18. They will sink to the bottom but will rise to the surface after a minute or so.

  19. Continue to cook for another 15 seconds.

  20. Immediately remove with a slotted spoon to a colander.

  21. Sprinkle with a little olive oil, mix gently and transfer to a heated platter.

  22. Continue until all the gnocchi are cooked.

  23. Serve the gnocchi ungarnished as a side accompaniment to roast meat or poultry.


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