Mario Batali's tweet on Potato Gnocchi ~

 

 

 

"Starchy russets 1lb per 100gms flour/1 egg- boil spuds, rice, then barely mix. RT. @TheBigFella1911: Hi Chef, any tips for making gnocchi?"  Great advice Mario...
you should know, you must have made thousands, if not millions of gnocchi.  So, I tried your version.  Perfect, thank you ~

And just when the dough comes together, roll into a ball.  Divide into fourths and roll each forth into logs.  Cut the dough into one inch pieces and roll over the top of a fork, pressing gently.

Place each gnocchi on a sheet pan, sprinkled with a little cornmeal.


Fill a large pot of water and bring to a boil, add a heaping tablespoon of salt.  Add gnocchi while gently stirring (they will sink).  When the float to the top, scoop out with a slotted spoon.  

Toss with 1/2 cup of prepared pesto, sprinkle with parmesan cheese and serve.