Potato Gnocchi

A few days ago I shared my new favorite Italian sauce, Classic Ragù Bolognese. I liked it plenty on just plain old spaghetti, but I think it really shines on gnocchi. And once you get the hang of the gnocchi dough, you’ll be serving it right and left. Few ingredients, little time, delicious results. What else can I tell you?

[amd-zlrecipe-recipe:8]

This is a great recipe to make just after you’ve served baked potatoes and discovered three lone survivors.

Just cut in half and scoop out the pulp …

… and then use whatever fancy gadget you have to “rice” the potatoes. As much as I’d love to have a potato ricer, I don’t think I have the space to store it. My philosophy is this: if you’re a gadget and you want to live in my kitchen, you’d better be able to perform a whole bunch of tricks. Which my handy whisk does.

When you drop the egg yolks in the well, be sure to snap the picture off to one side, because that just makes the whole thing more mysterious and intriguing.

Here’s what it looks like before adding the flour.

And here’s an other-worldly shot of the next step. I like to call this one, “Flour hitting dough.”

You remember how to make Play-doh logs, don’t you? Let’s put those skills to good use. (But don’t get too man-handle-y. Less is more.)

Just press these little pieces against the back of a fork. Or not.

Let them rest a bit. Once they hit that boiling water, they’re going to need every bit of energy to boing themselves from the bottom of the pot to the top.