Gnocchi And Lamb Sugo Step 2: | Make The potato Gnocchi
There are many methods for making potato gnocchi and every chef will tell you why their method is the best. Some chefs boil the potatoes, some roast the potatoes, some add egg and some don’t, “blah blah blah”… the goal is still one the same.
It may look intimidating but it really isn’t rocket science. The key to making the best gnocchi is the ratio of flour to potato in the recipe, and not over kneading. Too much flour with over kneading and the gnocchi get dense. Too little flour and they fall apart when they are boiled. But, when done correctly, they should be light and soft potato pillows that soak up the sauce perfectly.
We like to boil the russet potatoes in their jackets and peel them immediately after when they are cool enough to handle. We do that so they can dry quickly in their own steam. They are then passed through a food mill onto a flat wide surface so they can continue to give up their steam. The dryer, the better.
You will definitely need a food mill. You can find a good and fairly inexpensive one here. Always use one with the smallest holes possible. Ricers just don’t cut it as they leave chunks of potato in your dough.
To start, place the washed potatoes in a pot with salt and water, and bring to a boil. The cooking liquid should be as salty as the ocean.
Cook until a cake tester pierces through very easily. Meanwhile measure out the remaining ingredients.
Strain the potatoes and peel while still warm.
Pass the potatoes though the food mill onto a baking sheet, spread evenly with a fork, and let cool to room temperature. Don’t smash the potatoes, you want to release as much steam as possible.
Once the potatoes have cooled, pour the cream and egg over the potatoes.
Next, cover with the flour and chop the flour into the dough using a bench scraper.
Once it is chopped and fully incorporated, bring the dough into a ball and lightly knead.
Cut a portion of the dough and roll into a long log.
Next, cut small dumplings using a knife or bench scraper.
If you don’t have a gnocchi paddle you can easily shape them using the back of a fork… or just skip this step entirely.
We use a paddle so the gnocchi can soak up the gravy better.
Using your thumb, place the dumpling on the board and lightly press into the board while rolling it away from you.
Roll the gnocchi off the paddle onto a sheet tray with flour and refrigerate until ready to cook.
Note: you may need extra flour for rolling out the logs. Always dust the individual gnocchi with flour so they don’t stick to each other.
3 ea. large russet potatoes
1 ea. egg
1/4 cup heavy cream
2 cups AP flour
Diamond kosher salt to taste