Potato Gnocchi al Pomodoro
3 large Idaho potatoes, substituting for mountain potatoes in recipe
2 large eggs
2 Cups Caputo “00” flour
Fresh ground black pepper
Fresh ground nutmeg
In a 8 quart saucepan, bring salted water to a boil. Add skinned potatoes and cook until soft. Please look at the consistency of the potatoes used in episode 4 for this recipe.
When potatoes are finished, strain potatoes. It is very important to remove all excess water. Let potatoes cool to room temperature and then mash potatoes to a smooth consistency.
When potatoes are cool, place potatoes on floured countertop. Push down center of potatoes so that you have a place to put two fresh eggs as shown in the episode.
Add a pinch of salt, pepper, and nutmeg.
Start mixing potatoes and eggs adding a little flour at a time. It is very important that you do not add too much flour, as it will be impossible to make light gnocchi. Remember, too much flour is potato gnocchi’s worse nightmare!
Continue to add flour until mixture is slightly sticky, but holds together in a ball.
Cut dough into pieces and roll dough into rolls 1.5 inch thick. The rolls don’t have to be perfect as you can see in the episode. Cut each roll into 1-1.5 pieces and roll each piece across a fork or gnocchi board to create ridges on the gnocchi.
In an 8 quart saucepan of salted boiling water, add gnocchi. Boil for approx. 2-3 minutes until gnocchi float. Drain gnocchi and add to saucepan with fresh pomodoro sauce or sauce of your choice.
Add fresh basil to gnocchi and sauce and now you’re ready to serve.
Plate gnocchi on 10 inch dinner plate. Finish with grated Parmigiano Reggiano, fresh basil, and a drizzle of extra virgin olive oil.