This recipe is the simplest, fastest and as foolproof as you can get. Main reason is because the Russet potatoes are “baked” in microwave. You can serve gnocchi as a starter or as a light meal.
To serve 3 as meal or 6 as starter.
2 Russet potatoes, washed and pierced in 4 places with tip of knife
2 egg yolks, lightly beaten
½ cup of flour plus more for dusting
Salt
Nutmeg, freshly ground
Place potatoes in microwave safe dish with paper towel on bottom and nuke for 4-½ minutes. Turn over and nuke 4 minutes more. Remove and cut in half, lengthwise, to release steam. As soon as they are cool enough to handle remove the skin, cut in smaller pieces and pres through potato ricer, food mill or as Chef John of Food Wishes does use spatula and strainer. Mix in egg yolk until well combined and then add pinch of nutmeg and start adding flour one tablespoon at a time till dough doesn’t feel tacky. This is very much cooking-by-feel. As Chef John says on his Blog:
“There is no such thing as an exact recipe for gnocchi. If you don’t like cooking by feel, and need exact measurements before attempting to cook something, this recipe is not for you. Potato sizes vary, the starch/water contents vary, how you cook it, and how much flour you add not only depends on the aforementioned factors, but also on the desired texture/density of the gnocchi.” Amen.
When dough feels right, roll it into a log and divide it into 8 parts. Roll each piece into a “snake” about ¾” in diameter and then cut into pieces about 1” long. Roll each piece over fork tines to create ridges for sauce.
Drop gnocchi into boiling water and when they float to top count 15 seconds and remove. You can drop them into a tomato sauce, pesto or frying pan with hot butter and olive oil. Sprinkle with Parmigianino cheese and serve.
Watch this great video.
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To riced potatoes add egg yolks, salt and nutmeg and mix.       |
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