Posted at: 12/15/2013 7:06 AM
Updated at: 12/15/2013 10:35 AM
By: Amy Adamchick
Gnocchi from Chef Steve Kerzner of Yono's
2 cups mashed potatoes (if utilizing leftover mashed potatoes, put through ricer)
1 cup flour (approx/varies)
Dash of Salt
2 Qts Boiling Water
Combine ingredients in a large bowl until a ball of dough forms. (Use your hands, it’s therapeutic!) Add more flour if dough is sticky. Turn dough out onto a well-floured surface and divide into 3 sections. Roll sections into long ropes about a 3/4" diameter. Cut each rope into 1" pieces. You can either roll on a Gnocchi board or paddle or place 1” pieces on a baking sheet lined with wax paper or parchment and then take a fork and press down on the tops of each piece to create ridges. Place gnocchi (a few at a time, do not crowd) into a large pot of salted, boiling water until they rise to the top. Remove from water and serve with your favorite pasta sauce.
A quick perfect complement: Sauté brussel sprouts, bacon or pancetta with a Tablespoon of butter or olive oil till cooked. Toss in the freshly made gnocchi, grate some Reggiano and fresh black pepper. Done.