1 ½ pounds russet baking potatoes
2 teaspoons kosher salt
1 1/2 cups all-purpose flour, plus more for dusting
- Preheat the oven to 400 degrees. Roast the potatoes until fork tender or steam-do not boil. Boiling the potatoes will add too much moisture to the potatoes and make the gnocchi heavy and dense. While hot, remove the skin and rice the potatoes with a potato ricer(use the disk with the smallest holes) onto your work surface. Spread it out as you work to avoid piling up. You want the potatoes to air cool. You can also use a fork too, do not use a food processor.
- Form a well in the center of the potatoes. Sprinkle 1 ½ cups of flour and the salt over the potatoes.
- Crack the egg into the well. Using a fork, lightly beat the egg, and incorporate the remaining ingredients to form a dough. Knead lightly on the work surface until the dough is soft and smooth. Add just enough flour to keep the dough from sticking.
- Working on a lightly floured surface, divide dough into 3 equal pieces. Roll each piece into a long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife or bench scraper, cut each rope into 3/4-inch bite-size pieces.
- To roll the gnocchi, you’ll need a fork or gnocchi board to give them ridges. The ridges will catch the sauce. Be sure to use enough flour so that the gnocchi don’t stick, and roll them down the front of the fork tines using your index and middle finger to push on the dough, while holding the fork at a 45 degree angle. Do the same if you are using a gnocchi board. Be sure to flour the board before beginning.
- To cook, fill a large pot with 4 quarts of water, bring to a boil, and add 1 tablespoon of salt. Drop in about 2 dozen gnocchi. When they float to the surface, allow them to simmer for about 30 seconds and remove them from the boiling water with a slotted spoon. Place the drained gnocchi onto a warm platter and cover with hot tomato sauce and Parmesan cheese. Serve hot.
When forming the dough, add 1 tablespoon chopped parsley and 1 tablespoon chopped chives with the egg and incorporate into the dough.
Brown Butter Sauce:
3 tablespoons butter
4 large sage leaves
- Heat 3 tablespoons of butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add sage leaves and cook until crisp, 30 seconds. Serve with Parmesan cheese.
Preheat oven to 400 degrees
1 lb sausage meat
1 jar pasta sauce-Rao’s is a favorite
2 teaspoons fennel seed
4 oz whole milk ricotta
8 oz mozzarella, shredded or in pieces
2 tablespoons parsley
Parmesan cheese for serving
- Preheat oven to 400°F.
- In a large ovenproof skillet, brown the sausage meat over medium/high heat until its cooked through, about 5 minutes. Remove the pan from heat.
- Add the pasta sauce, gnocchi, and fennel seed to the pan with the cooked sausage, and stir gently until the gnocchi is coated with the sauce and the sausage is well-distributed.
- Top with spoons of ricotta and the mozzarella. Bake on an upper rack for 15-20 minutes until heated through and the cheese has crisped up a bit. If you want more of a browned crust, place under the broiler for a few minutes.
- Top finished baked gnocchi with a sprinkling of fresh parsley and serve warm.
To Freeze Gnocchi:
To freeze, place uncooked gnocchi in a single layer on a parchment-lined baking sheet. Let them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until frozen solid. Transfer to freezer bags. Cook frozen gnocchi in the same way as fresh.