Red Potato Gnocchi Recipe
Dare I say that this Red Potato Gnocchi Recipe is the best I’ve ever tasted, you bet I will. Soft, plump, pillows of goodness are with each bite. Don’t let it intimidate you, it is easy to make once you master the fork roll. Even if you don’t master the roll, your gnocchi will be delicious. I enjoy my gnocchi with pesto sauce and some parmesan cheese. However, you can make it with any sauce that you have a craving for.
Can be made with gluten free flour, for the best shop GF Jules at this link
For an authentic Italian method of rolling those cute little pillows is with the Fante’s family collection of tools that they have worked with, cooked and eaten in the heart of Philadelphia’s historic Italian Market. See they’re collection on Amazon.
2 lb. red potatoes
1 3/4 cups all-purpose flour
1 large egg
1 teaspoon Kosher salt
Cook the red potatoes in boiling water with skins on to retain the starch in the potato. Once they are tender place them into a strainer and start to peel them. Use a towel to hold the potato and start peeling with a knife, being careful not to burn yourself. Once they have all been peeled, place into a ricer or grate them into small pieces. Spread the potato out to cool. When it has cooled bring them together into a mound and add the salt and flour on top. Make a well in the center of the potatoes and add the egg. Start mixing the egg by adding some of the potatoes, use a flat scraper to bring the potato and flour mixture into the egg. Use your hands to knead it all together. Continue until it forms a ball. Don't overmix or they will be tough.
Now flatten the dough into a round disk. Cut it into 8 sections. Roll each section into a long rope about 1/2 inch thick and 24 inches long. Cut each rope into 1/2 inch pieces. Gently roll each dough piece against the back tines of a fork to make ridges. Arrange them on a floured baking sheet.
Bring a large pot of salted water to a boil. Add a few gnocchi in at a time, making sure it's not crowded. They are done when they float to the top. With a slotted spoon, transfer them to a bowl and immediately serve with your favorite sauce.