Potato Gnocchi
- Makes4 to 6 servings
- Cook Time1 3/4 hours
- Active time plus coolingplus cooling
- 4
It helps to have a kitchen scale to weigh out the 1¼ pounds of cooked potatoes needed to make the gnochhi dough. To process the cooked potatoes, a ricer or food mill works best for obtaining the smooth texture needed for light, fine gnocchi. A potato masher works, too, but the gnocchi will be slightly denser (yet still delicious). The gnocchi can be cooked, cooled completely, covered with plastic wrap and refrigerated for up to a day. For longer storage, after covering with plastic, freeze the gnocchi until solid, about 2 hours, then transfer to a zip-close bag and freeze for up to a month. To thaw, spread the gnocchi in an even layer on a lightly oiled baking sheet and let stand at room temperature until soft to the touch, about 1 hour. Heat the chilled or thawed gnocchi by adding them to a skilletful of hot sauce, tossing with a silicone spatula until warmed.
Don't use Yukon gold potatoes. The high starch content of russets is needed for light, tender gnocchi. Also, don't mash the potatoes without first drying them in the pot on the stovetop, then letting them cool on the rack-lined baking sheet. The drier the potatoes, the lighter the gnocchi. Finally, don't sauce the gnocchi immediately after removing them from the water. Give them 15 minutes to cool and firm up a bit.
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