Potato Gnocchi
Ingredients
- 1 kgPotato (whole with skin)
- 250 gWheat flour (sifted)
- 1 pcEgg (whole)
- 1 pinchFleur de sel
- 1 pinchNutmeg (grated)
- 50 gUnsalted butter (for serving)
Method
A cloud-like texture that melts on the palate. Fork ridges catch the brown butter perfectly. The scent of dried potato and nutmeg fills the kitchen.
- 1
Boil whole potatoes in their skins in salted water. A knife tip should enter without resistance. Peel them while still hot to prevent the starch from setting.
- 2
Pass the flesh through a food mill to get a fine pulp. Spread the mash on the work surface to let the steam escape. The pulp must be dry before adding other ingredients.
- 3
Add flour, egg, nutmeg, and salt. Work the dough quickly by hand without over-kneading. It should be supple and no longer stick to your fingers. Overworking makes the gnocchi rubbery.
- 4
Form finger-thick ropes on a floured surface. Cut into regular segments. Mark each gnocchi with the back of a fork: the ridges will hold the sauce when serving.
- 5
Drop the gnocchi into a large pot of boiling salted water. As soon as they rise to the surface, they are cooked. Remove them immediately with a slotted spoon.
Frequently asked questions
How do you get this dish right?
- Don't overwork the dough once the flour is added, or it will become elastic and the gnocchi will be rubbery.
- Dry the potato pulp well over the heat after mashing to remove any residual moisture.
How long does this dish keep?
Raw gnocchi freeze very well flat on a floured tray before being bagged.
