Comfort food at its best. Who can resist a bowl of warm homemade gnocchi smothered in tomato sauce or rolled in fresh pesto? Gnocchi ingredients are a simple mixture of potato, flour and egg that require a light touch in their creation. Knead the dough too heavily and you'll end up with tough potato gnocchi not at all like the ones mamma used to make. The mustard powder in this gnocchi recipe enriches the yellow color from the egg yolk, as well as adds an unusual tang that your family or guests probably won't be able to identify.
Total Time: 90 minutes | Prep Time: 50 minutes | Serves: 4
- 2 pounds potatoes, scrubbed
- 2 cups unbleached all purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon French mustard powder
- 1 large egg
- Put the potatoes with their skins in a saucepan and cover with cold water to a depth of at least 2 inches.
- Bring the water to a simmer and cook the potatoes for about 30 to 35 minutes, until you can push a skewer through them with no resistance.
- Drain the potatoes, put them on a plate and leave them to cool for 20 to 25 minutes.
- When the potatoes are cool enough to handle, remove their skins. They should slip off easily.
- Cut the potatoes in half and put the halves through a potato ricer into a bowl.
- Sprinkle a small handful of flour over a clean, dry work surface or a large chopping board.
- Tip the riced potato from the bowl onto the floured surface.
- Add 1 1/2 cups of the flour, 1 teaspoon of the salt and the mustard powder to the potato.
- Lightly mix all the ingredients with the tips of your fingers until the potato and flour are roughly evenly distributed.
- Make a well in the center of the mixture and crack the egg into the well.
- With a fork, lightly whisk the egg.
- Bring the outer edges of the dry ingredients into the egg, mixing and kneading them lightly.
- Repeatedly bring the outer, drier edges of the ingredients into the center until the mixture begins to clump together.
- Lightly knead the clumps to form a single lump of dough.
- Sprinkle more flour on the work surface and on the inside of a medium bowl.
- Quickly scoop out walnut-sized pieces of dough with a spoon and put them in the bowl.
- Cook the gnocchi no later than 45 minutes after you make it.
- Fill a large saucepan with water and add 1 teaspoon of salt.
- Heat the water on high until it boils.
- Carefully scoop the gnocchi out of the bowl and into the saucepan with your hands, avoiding splashing yourself with hot water.
- As soon as the gnocchi float to the surface, about 2 to 4 minutes, scoop them out with a slotted spoon and drain in a colander.
- Serve the cooked gnocchi with your chosen sauce, pre-warmed.
If you wait too long to cook gnocchi after you've made them, you'll find they may have stuck together. You can try to remake them, but kneading the dough again can make your gnocchi tough.
To prepare gnocchi for using at a later date, freeze them uncooked as soon as you've made them. Spread the dumplings on a floured baking tray so they aren't touching and freeze them until they're entirely frozen, in about two hours. Place the frozen dumplings in a freezer bag or other container. You can keep them in your freezer for up to two months.