3-Ingredient Simple Gnocchi
Servings: 3 people
Ingredients
- 2 pounds new red or yellow potatoes, whole and unpeeled
- 1¾ cups all-purpose flour, plus more as needed
- ½ teaspoon salt
Instructions
- Scrub the potatoes and place them in a pot of water. Bring the water to a boil and cook for 20 to 30 minutes until a knife slides easily into the potatoes. Remove the potatoes and save the water for cooking the gnocchi.
- While the potatoes are still warm, process them directly on a wooden board. If using a ricer or fork, first peel the potatoes with a vegetable peeler. A food mill will remove the skins. If using a fork, mash to remove as many lumps as possible. Sprinkle the salt onto the potatoes.
- A small handful at a time, work the flour into the potatoes to make a smooth dough. The dough shouldn’t be sticky. If it is, add a bit more flour. Don’t overwork the dough.
- Divide the dough into four even pieces and form the gnocchi with the first piece. Cover the remaining dough with a clean dish towel. Roll the piece of dough into a ¾-inch thick rope, about 18 inches long. Cut the rope into ¾-inch-wide pieces, using either a knife or a bench scraper. Indent each piece with the back of a fork or use a floured gnocchi board by pushing gently into each piece with your thumb as you roll it down the board. Repeat with the remaining dough, one piece at a time.
- Add 2 teaspoons of salt to the pot of water you cooked the potatoes in and bring the water to a boil. Cook the gnocchi in batches, adding only as many to the pot as can fit in a single layer without crowding. The gnocchi will float after 1 to 2 minutes of cooking. Continue to cook for 30 seconds longer. Remove the gnocchi with a slotted spoon and transfer them to a bowl. Toss them immediately with your topping of choice. Repeat with the remaining gnocchi.