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Gnocchi 101*

Homemade gnocchi is a labor of love, which makes it the perfect dish for a special occasion. The whole family can lend a helping hand in creating the gnocchi, from mixing the dough to rolling, cutting and forming the pieces. Each of these Italian, pillow-like dumplings is made with tiny ridges, ideal for catching delicious sauce.

1. Immediately after the hot, cooked potatoes have been peeled, press them through a potato ricer or food mill.

2. Once the flour, egg yolks and salt have been worked into the potatoes to form the dough, shape the dough into a ball and cut it into 8 wedges.

3. Working with 1 wedge of dough at a time on a lightly floured surface, roll it into a 1/2-inch-wide log, then cut the log crosswise into 3/4-inch-long pieces.

4. To create the distinctive ridges in the gnocchi, flour a fork and hold it with the tines facing down. Then, place each piece of dough, cut side down, onto the tines and gently press and roll the dough off the tines with your thumb.

*(Click here for the companion recipe)