The recipe itself is shrouded in mystery! If you watch the video at the bottom of this page, you'll find out all the important details. I highly suggest you do so. Trust me on this! Okay, so here it goes....
For this recipe, you'll need:
6 Russet Potatoes
4 cups of unbleached flour
2 Eggs
5 Tsp Salt
2 Tsp freshly cracked Black Pepper
You'll start the recipe by thoroughly washing six large russet potatoes. I use a scrub brush, which I have dedicated to cleaning potatoes only. Next, you'll fill a pot with cold water, place on the stove, on high heat, covered. It should take no more than 8 minutes for the water to boil. When you start seeing oxygen bubbles, that's when you'll place a colander over the pot, and transfer the potatoes in, then cover them with the lid. Once the water comes to a full boil, turn the heat to medium high. Set your timer to 30 minutes, and forget about it until, it's time.
Transfer the steamed potatoes onto a wire rack to cool. Approximately 45 minutes, or until they're cool enough to handle, but still very slightly warm. Next, begin peeling them thoroughly, and slice them in even pieces. The key to fluffy gnocchi is two fold. On one hand, you'll want to make sure you don't over mix the dough once you combine the ingredients, and the other thing to remember is, the importance of using a potato ricer, so this way, the pieces are small enough to work with without having the moisture reabsorbed.
Once you've finished ricing all the potatoes, add the mixture to your mixer bowl, or if you're choosing to do this by hand, add it to a bowl, then add the eggs, salt, pepper, and flour. On low speed mix until combined into clumps. Remove it at this stage and, set it on your work surface. If kneading by hand, use a bench scraper to bring the dough together in one collective lump without over kneading. If you overly knead the dough, it wont feel soft, and pillow-like. What you'll have instead, is a firmer gnocchi and, it won't taste as it should. Hence, ruining the dish.
Next, cut the dough into equal parts, then slice them equally, and begin rolling, while lightly flouring the work surface. As you roll, make sure you watch the video where I show you, just how to do it. After the pieces are rolled out into long strips, go ahead and cut into 1/2 inch pieces.
After you're done cutting, lightly flour the pieces of gnocchi dough, and begin shaping into whatever shape you like. I highly suggest watching the video so, you know exactly how you're supposed to make this. Please do not cut corners, your gnocchi will suffer if you don't follow me with the video.
After you finish shaping the dumplings, transfer them into the boiling water, stir, and cook for 2-3 minutes. Strain, and transfer to a separate pot where the sauce is. Either, butter sage sauce, or marinara sauce. If you're thinking about marinara sauce, you'll need to watch the video on that as well as, print the recipe which happens to be on this site. It's important you do this, before attempting to make this recipe, especially if you've never even made gnocchi before.
After tossing in the sauce, to combine, generously top with freshly grated reggiano, or pecorino cheese, and enjoy! Here's a pro tip if you're making this with bianchi sauce (white sauce) using butter and sage. Be sure to remove the sage leaves from the butter and pasta water mixture, because if you know sage, the taste is too intense. You will need to keep the flavor nuances quite mild for this variation. Top with cheese and enjoy!!
WATCH VIDEO BELOW FOR MORE PRO TIPS & INFO.
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