By chef Carmine Accogli
Note: Using weight as a measure is really the only way to get the quantities perfect every time. Chef Carm suggests investing in a small kitchen scale, and you'll be on your way to making perfect pasta like the pros!
400 g russet or baking potatoes
140 g plus 10 g (for dusting) strong flour*
- Boil potatoes whole, in their skins, until fork tender. (Tip: The potatoes are done when you slide a small knife in the centre of one and it slides out easily.) Allow to cool until cold enough to handle.
- Mash or smash potatoes using a ricer or potato masher.
- Place 140 g (depending how dry your potatoes are; adjust as needed) flour in a small bowl in a well formation. In centre of well, place smashed potato and mix by hand into a dough. Do not over mix.
- Place ball of dough on floured work surface, divide into 4 pieces and make ropes, 1/2 in. in diameter. Using a knife, divide the ropes into 1-cm pieces.
- Using either a fork, gnocchi block or the back of a wicker basket, gently roll gnocchi until it rolls off patterned surface to create the classic gnocchi shape. (Tip: Gnocchi may be frozen at this point. Arrange in a single layer on a floured tray, cover and freeze. Transfer to a sealable container or bag until needed. Defrost in fridge prior to boiling.)
- Gently drop gnocchi into a pot of boiling, salted water and cook until gnocchi float to surface, about 2 minutes. Remove with a slotted spoon and gently toss in sauce of choice. (We love chef Carm's Gorgonzola bourbon cream sauce.) Serve immediately.
*Strong flour can be found at Italian grocery stores, bulk food stores or a bakery supply store. The closest you will find in a grocery store is bread flour.