4 main course or 8 appetizer servings
It isn’t hard to make feather-light gnocchi. The main thing to keep in mind is this: the less flour you add and the less you handle the dough, the lighter the gnocchi will be. The less moisture there is in the potatoes before you start adding flour, the less flour you will need, so the following tips for making light gnocchi all have to do with removing as much moisture from the potatoes as possible:
Don’t overcook the potatoes – their skins will pop open and the flesh will soak up water.
Rice the potatoes while they are still quite warm and steaming—rubber gloves help.
Spread the riced potatoes out in a thin layer so the steam rising from them has a chance to escape.
Once you form gnocchi, they must be cooked or frozen immediately or they turn to mush. To freeze them, pop the tray with the gnocchi on them right into the freezer. When they are solid, scrape them into a resealable plastic bag.
- 4 large, unpeeled Idaho (russet) potatoes, (about 2 ¼ pounds), washed
- 1 teaspoon salt
- 2 large eggs
- Dash of freshly ground white pepper
- 3 cups unbleached all-purpose flour, or as needed