Gnocchi

Ingrédients

• 2 pounds yukon gold potatoes
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1 large egg, beaten
• 2 teaspoons salt
• Extra virgin olive oil

Préparation

1. 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.

2. 2

   Remove the potatoes skins with a paring knife and then use potato ricer or food mill to process the potatoes.

3. 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.

4. 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.

5. 5

   Place a large pot of water on medium heat and bring to a gentle boil. Season the water liberally with salt.

6. 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.

7. 7

   Serve with Oxtail Ragu if desired.