2 directions: 'Preheat the oven to 375 or 400F.
5 Bake the potatoes until they are fork tender, about 45 min. to 1 hour. Check
9 While the potatoes are still hot, peel and pass them through a food mill or ricer
10 (I find a food mill works just as well as a ricer and is much easier to handle)
11 onto a sheet tray lined with parchment paper. When doing this, pay careful attention
12 to keep the potatoes as light and fluffy as possible. This will aid in keeping
13 the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This
14 is also a very important step. If the potatoes are warm while adding flour, they
15 will require more flour which will result in a much heavier finished product.
18 When the potatoes are absolutely cold, transfer to a clean work surface. Beat
19 together the eggs and cheese and pour onto the potatoes. Season with salt. Cover
20 generously with flour. It should look like snow on the mountains.
23 Crumble the potato-flour mixture between your fingers. Begin to knead the dough
24 until it is a dry homogeneous mixture. The dough should feel slightly moist,
25 but not tacky. If too tacky, repeat the snow on the mountains stage.
28 Form the dough into a large log. Cut slices off the log and begin to roll into
29 long ropes that are about 1” in thickness. Cut the ropes into ½” lengths. Cover
30 generously with flour. Place the gnocchi in a single layer on a sheet tray dusted
31 with flour. DO NOT PILE ON TOP OF EACH OTHER!!
34 Use or freeze the gnocchi immediately. If freezing, place the tray directly into
35 the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer,
36 indefinitely. When cooking gnocchi, they can go directly from the freezer into
40 Note: It is a general practice to take gnocchi out of the water when they float. This
41 is a big mistake. Gnocchi need to be cooked in boiling water until they float
42 and get nice and puffy. Not cooking gnocchi long enough will also result in heavy
65 name: grated Parmesan Cheese
72 name: 4 C. all-purpose flour
82 name: Light as a Cloud Gnocchi