If your family is Italian too, then you’ve experienced this dish. Possibly Nonna in the cucina (kitchen) working diligently to satisfy the family’s hunger for comforting food. The word gnocchi in Italian means dumplings.
Gnocchi lightly tossed in homemade pesto and finished with a grating of Parmigiano and torn basil leaves.
- 2 1/2 pounds russet potatoes (about 5 small)
- Coarse Kosher salt
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.
Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.
Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.
Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.
Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.
Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.
Note: as for sauce, pesto works nicely when you have good fresh basil around. Also a very light simple marinara is satisfying. You can also consider a browned butter/sage sauce…mmmmmm