Gnocchi
Recipe from Santos Loo
If making pasta by hand intimidates you, try homemade gnocchi. While the method is similar (working flour into a crude dough), the potato of it all makes things less precise and more forgiving. Plus, there’s no fancy shaping involved; just satisfying, fluffy pillows of potato-y pasta.
Consider this recipe your easy go-to for gnocchi and pair it with the Oxtail Ragu, or literally any other sauce your heart desires.
1 hour
1 1/2 hours
4 appetizer servings
What You'll Need
Ingredients
- 2 pounds yukon gold potatoes
- 1 ¼ cups all-purpose flour, plus more for dusting
- 1 large egg, beaten
- 2 teaspoons salt
- Extra virgin olive oil
Directions
Step 1
Preheat the oven to 400˚F. Cut ends off potatoes. Place on a baking sheet lined with a wire rack. Bake in the oven until tender, about 1 hour. Once cooked, set potatoes aside until cool enough to handle.
Step 2
Remove the potatoes skins with a paring knife and then use potato ricer or food mill to process the potatoes.
Step 3
Spread the potatoes out evenly, dust evenly with flour, season with salt, and drizzle the egg over the potatoes. Mix together and knead into a smooth dough, about 2–3 minutes. Add additional flour if the dough is sticky. Cover dough with a kitchen towel and let rest for 20 minutes.
Step 4
Place dough on a lightly floured work surface and cut into quarters with a bench scraper. Roll each portion into a long rope, about 3/4" in diameter. Cut the rope into 3/4" long pieces. Set cut gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form remaining dough.
Step 5
Place a large pot of water on medium heat and bring to a gentle boil. Season the water liberally with salt.
Step 6
Add gnocchi, in batches, to simmering water and cook until they float on the surface, about 2 to 3 minutes. Remove the gnocchi and place on a paper towel to dry. Once all cooked, toss all the gnocchi with a little extra virgin olive oil and then hold until use.
Step 7
Serve with Oxtail Ragu if desired.
