Food Network: Gnocchi

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Gnocchi
Recipe Courtesy of Mario Batali

Ingredients
3 pounds russet potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup canola oil

Directions
Boil the whole potatoes until they are soft (about 45
minutes). While still warm, peel and pass through vegetable mill onto clean pasta
board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6
cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the
flour. Place egg and salt in center of well and using a fork, stir into flour and
potatoes, just like making normal pasta. Once egg is mixed in, bring dough
together, kneading gently until a ball is formed. Knead gently another 4 minutes
until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels
into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater
until dowel is finished. Drop these pieces into boiling water and cook until they
float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels,
cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of

boiling water, remove them to ice bath. Continue until all have been cooled off.
Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup
canola oil and store covered in refrigerator up to 48 hours until ready to
serve.