BASIC POTATO GNOCCHI
- 2 cups all-purpose flour + more for dusting
- 2 pounds yukon gold or russet potatoes
- 1 tablespoon coarse salt +
- 2 1/2 teaspoons coarse salt
- 2 large eggs
- 1/4 teaspoon freshly ground pepper
Lightly flour a baking sheet; set aside. Put potatoes in a large saucepan, and cover with cold water by 2". Bring to a boil; add 1 tbsp salt. Reduce to a simmer; cook until potatoes are very tender, about 25 minutes.
Drain potatoes. When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl. Sprinkle with the flour, and add the eggs. Sprinkle with remaining 2 1/2 tsp salt and the pepper. Stir mixture with a fork to combine well.
Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4-6 pieces. roll each piece into a long rope about 3/4" thick. Cut ropes crosswise into 1" gnocchi.
Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set aside on the floured baking sheet until ready to cook.
"Martha Stewart Living"