Gnocchi di patate frescos

Ingredientes

• 1 lb. dry, floury potatoes, such as russets
• 3/4 cup all-purpose flour, plus more for dusting
• 1 tsp. sea salt

Preparación

1. 1

   Place the potatoes in a large pot and cover them with cold water.

2. 2

   Bring to a rolling boil over high heat, then cook until the potatoes are fork-tender, about 40 minutes.

3. 3

   Drain and set aside to cool slightly.

4. 4

   Peel the potatoes, pass them through a ricer onto a dry work surface, and allow them to cool further, letting the escaping steam dry them out a bit more.

5. 5

   Sprinkle the flour and salt evenly over the potatoes.

6. 6

   Gently mix by hand, gradually incorporating the flour until a dough forms.

7. 7

   Knead gently, just until the dough comes together.

8. 8

   Set the dough aside to rest at room temperature, covered, for about 30 minutes.

9. 9

   On a lightly floured surface, shape a fistful of dough into a rope about 1 inch in diameter. Using a knife, cut the rope crosswise into 3⁄4-inch pieces.

10. 10

    Set the gnocchi aside on a lightly floured surface, spacing them apart to prevent sticking. Repeat with the remaining dough.

11. 11

    Let them dry out slightly, uncovered, for 20 to 30 minutes before cooking.

12. 12

    It's best to cook gnocchi the day they are made, rather than to store them in the refrigerator. to freeze, lay the gnocchi on a baking sheet in a single layer.

13. 13

    Once solid, transfer to a freezer bag and store up to 1 month.