Yield: 4 servings
Potato Gnocchi with San Marzano Tomato Sauce
Ingredients:
2 pounds russet potatoes, peeled and cut into 2 inch pieces
2 cups flour, plus more for dusting
1 Tablespoon kosher salt
1/4 teaspoon ground pepper
2 large eggs
Directions:
Potato Ricer
1. Place potato pieces in a large pot and cover with cold water.
2. Heat over medium high heat until simmering, but do not boil.
3. When potatoes are fork tender (tender enough to mash ), drain thoroughly in a colander.
4. Place pot back on medium heat. Add cooked potatoes and toss to dry completely.
5. Remove hot potatoes and immediately process with a potato ricer .
Directions for making dough:
1. Place cooled processed ( riced ) potatoes in a large mixing bowl.
2. Sprinkle potatoes with salt and pepper; add eggs and mix with a fork until completely incorporated.
If potatoes are too hot you can scramble the eggs.
3. Add flour to make a dough.
4. Place dough on a lightly floured work surface and knead gently to form a soft dough, about 3 minutes.
You may have to add more flour as needed so dough is not sticky.
5. Use a knife or bench scraper to cut the dough in fourths.
6. Roll each piece into a long rope about 1 inch in diameter.
7. Cut the rope into 1/2 inch long pieces.
8. Roll the dough on a floured gnocchi paddle onto a parchment lined cookie tray. ( Make an indentation with the floured dowel stick, and push each piece of dough off the paddle.)
To cook gnocchi:
1. Fill a large pot with water and heat on high to a slight boil.
2. Add enough salt to make the water taste like sea water.
3. Place batches of gnocchi in salted water and cook until they rise to the surface, about 2-3 minutes.
4. Cook an additional 3-4 minutes; remove with a slotted spoon and place in a large serving bowl.
5. To serve, toss gently with sauce of your choice and serve immediately.
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