Ingredients

• 500 grams (1.1 pounds) white, floury potatoes - russet potatoes recommended

• 200 grams (1 & 1/4 cups) flour - 00 preferred or all-purpose

• 20 grams (3 & 1/2 teaspoons) salt + extra salt for the water

• 30-40 grams (2-3 tablespoons) sunflower or canola oil

Instructions

Note: For best results, please be sure to have the correct potatoes (floury potatoes) and pass them through the potato ricer when they’re still warm. Also, do not overcook the potatoes - they should be soft but not too watery.

1. Fill a large pot with water (enough to cover potatoes) and bring to a boil. Add potatoes with skin still on, and boil for about 30 minutes or until a fork can easily pierce through. Drain well and cool a little.

2. While the potatoes are still warm, peel them and press through a potato ricer onto the counter. Sprinkle salt on top. Add in flour a spoonful or two at a time. Mix together with your hands. Continue adding flour until the mixture is smooth, doesn’t fall apart, and doesn’t stick to your hands. You may not need all of the flour, or you may need a bit more. It all depends on the potatoes. Form into a log shape.

3. Place the dough on a floured surface, cut into 4 portions, and then roll each portion into long ropes about 1/2 inch thick. Cut each “rope” into small pieces about 1 inch long.

4. Place cut gnocchi on a floured plate or baking sheet until you are ready to cook them, making sure they don’t touch each other; otherwise, they will stick together.

5. Fill a large pot with water, add a pinch of salt, cover with a lid, and heat on the stove until boiling. While waiting for water to boil, fill a large bowl with cold water. Once boiling, add some of the gnocchi and cook until they float to the surface, about 10-15 sec. Remove with a slotted spoon and place into a bowl of cold water. Repeat this until all the gnocchi are in the cold water.

6. Strain the gnocchi through a colander and toss them in the sunflower or canola oil to prevent them from sticking. Refrigerate gnocchi uncovered for at least 30 minutes.

7. But another large pot of water on to boil. Add salt. Remove the gnocchi from the refrigerator and place them in the boiling water. Cook until they float to the surface, about 10-15 sec. Drain with a slotted spoon or strainer and place directly into the sauce of your choice.

Recommended Ingredients

This is our favorite flour to use when making pasta.

The Heart of Italy Tavola + Wine Box would pair perfectly with a gnocchi dinner | $125