I can finally help out with some recipes on this thread! I usually take more than I give. When it comes to polenta, risotto, gnocchi, or bread, I have more recipes than a normal human being should have.
Here’s my time-tested potato gnocchi recipe - so many call for a certain number of potatoes, which is all but worthless. I converted several recipes into one, using measurements that are consistent.
Potato Gnocchi – perfect amounts
4 russet potatoes (32 oz total)
1 large egg
1¼ tsp salt
1½ cups flour
Place the potatoes in a large pot with enough cold water to cover. Boil until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400°F oven until tender, about 40 minutes. This ensures dry potatoes, which will create a fluffier gnocchi.) Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.) Peel the potatoes with a paring knife and press through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Cool to lukewarm, about 10 min. Do not let cool completely or the other ingredients will not absorb. Add the egg and salt. Add 1¼ cups flour (and ¼ cup Parmesan and/or nutmeg, if desired) to form a smooth but slightly sticky dough. Add additional ¼ cup if too sticky. Will stick to the board – scrape off and back into the dough. (Check a test piece by cooking it! If they fall apart, add more flour. If they are dense...start over or add more potato if you have any) Roll the dough into a rope 3/4 inch thick, and cut into ¾” pieces. Roll each in flour and roll into a ball. Roll on a grater, forming a deep indentation on one side and a ridged surface on the other. Some people use a fork, but my nonna used a grater. Set on waxed paper or a floured pan/plate. Cook in batches in gently boiling water until rise, about 5 minutes. Remove with a slotted spoon. Or freeze before cooking. (Can be prepared ahead – refrigerate for up to two days).
Your recipe sounds great! I’ll try it.
Copied and saved and I will make it one of these days, and serve it with butter and chopped fresh sage and garlic of course.