1Boil the unpeeled, whole potatoes until a fork inserted into the potatoes comes out easily. Drain and let cool slightly.
2When the potatoes are cool enough to handle but still warm, peel them, then run them through a ricer.
3On a lightly floured surface, form the riced potatoes into a mound. Add the remaining ingredients plus just enough flour to get the dough slightly tacky and crumbly. Mix the dough with your hands just until it binds.
4Form the dough into long, 1/2-inch-wide strands, then cut the strands into pieces.
5Add the gnocchi to a pot of gently simmering water; work in batches. You’ll know the gnocchi are done when they start to float.
6Shock the gnocchi in an ice bath to stop the cooking process, then place them on a serving dish.
Successful gnocchi-making requires some attention to detail. And successful gnocchi-maker Christian Hermsdorf, former chef de cuisine at Bar Bambino in San Francisco (he's been the chef at Cupola Pizzeria since 2011), wants to share some of the details. First, the don’ts: Don’t peel the potatoes, don’t use too much flour, and don’t overcook. And the all-important dos: Peel your potatoes when warm, use a ricer for maximum fluffiness, mix the dough only until it binds, be gentle with the gnocchi, and serve with a simple topping like brown butter and sage. (Click here for Christian's gnocchi recipe.)
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Granddaughter Isabella helps Nonna Paola Bagnatori make potato gnocchi with tomato-porcini sauce.
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