Christmas will be here in two days. For my Christmas Eve menu, one of the dishes I'll be serving is Gnocchi. Here's my favourite tried and true recipe as my Christmas gift to you all! Buon Natale a tutti!
In typical Italian style, my recipe will make enough to serve twelve. If this is too much, you can either half the recipe, or freeze some for another day!
6 pounds russet potatoes
4 cups all-purpose flour
2 large eggs
Pinch of salt
Peel potatoes and then place them whole in a large pot.
Add cold water until they are all submerged.
Boil the potatoes until they are soft, approximately 45 to 50 minutes.
Drain and while they are still warm, pass them through a food mill or a ricer.
Place the potatoes on a clean board or a clean kitchen counter.
Make a well in the center of the potatoes and sprinkle with the flour.
Place the egg and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes.
Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch.
Cut some dough off the main ball and roll it into a dowel about 3/4-inch thick.
Cut across the dowel into 1 inch long pieces.
Flick each piece down the tines of a fork to form the traditional gnocchi shape.
Repeat with the remaining dough.
When ready to serve the gnocchi, bring a minimum of 6 quarts of water to a boil.
Add two tablespoons of salt.
Drop the gnocchi into the boiling water and cook until they float. This will take about 4 to 5 minutes.
With a large slotteed spoon, carefully remove them from the water and toss into a pan with your favourite sauce. Toss gently for a few seconds until coated.