Notes: Notes: Try to eat these the same day you make them; they are OK the next day, but not as good. However, after trial and error we have found that they freeze well. Simply make the dough, shape the gnocchi, then lay them out on a baking tray and freeze. When frozen, separate and store in freezer bags. When ready to use, drop them straight into boiling salted water; when they float to the surface, they’re cooked. Then you can sauté them.
With this method, the gnocchi should be OK in a freezer for up to three months. We have never kept them nearly that long, but they should be fine.
We often sauté cooked gnocchi in olive oil to give a great crunch on the outside, plus added flavor.
Ingredients: 2 pounds russet potatoes
1 1/2 cups all-purpose flour
Salt and white pepper
3 large egg yolks
Instructions:
1. Scrub potatoes.
Bake at 350º for about 1 hour, until tender.
2. When cooked and
cool enough to handle, remove skins. Push potato flesh through a ricer into a
large bowl. Stir in flour, about 1/4 teaspoon salt, and a pinch of white
pepper. Add eggs, using your hand to stir. When the dough comes together,
transfer to a floured board and knead for a few seconds. Roll out dough into
long sausage-like lengths, about 1/2–3/4 inch diameter. Cut into 1-inch pieces
and transfer to a floured board.
3. Prepare a large
pot of heavily salted water. (At The Kitchen, we aim for boiling water to taste
almost like sea water; this gives much more depth of flavor to the pasta,
rather than adding salt at the end.) Cook gnocchi in
small batches (try to keep the water boiling); when gnocchi floats, it’s ready.
Add directly to sauce and serve.
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