use this in the Olive Garden's Chicken Gnocchi soup recipe on this blog also
Ingredients
1 3/4 to 2 pounds (2 large) starchy potatoes, such as Russet
A couple of pinches of fine sea salt
A few grates of nutmeg
About 1 cup all-purpose flour
1 large egg
Preparation
For the Gnocchi:
Bring a large pot of water to a boil. Add salt and boil potatoes in their skins to tender, 40-45 minutes. Turn off heat, remove potatoes and reserve water. Cool potatoes a few minutes until just cool enough to touch but still hot.
Quarter potatoes and scrape away skins with sharp paring knife. Mill the potatoes into a crumbly mash with fork tines or run them through a ricer onto a work surface. Make a well in the potatoes and let cool completely. Season with fine sea salt and nutmeg, and spread flour around the potatoes. Add egg to the well and begin to mix into potatoes
Once incorporated fully, gently kneed potato dough for a few minutes then cut into 8 pieces. Roll each piece into a 1-inch dowel then cut gnocchi with a small sharp knife. Press gnocchi with the tines of a fork to create ridges.
Return reserved water to a boil. Drop gnocchi and cook until they float
Remove with a slotted spoon and toss simply with brown butter and cheese, pesto or red sauce of choice.
Gnocchi freezes well: Toss uncooked gnocchi with a drizzle of oil and arrange in a single layer, so they lie flat in freezer-safe plastic food storage bag
For the Brown Butter and Black Pepper Gnocchi
Salt
1 1/4 to 1 1/2 pounds gnocchi, homemade or store-bought
6 to 8 tablespoons butter, cut into pieces
About 1 round teaspoon coarse black pepper
Freshly grated Pecorino cheese, to taste
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