Basic+Potato+Gnocchi

//Gnocchi is a type of dumpling made of potatoes. The word derives from the Italian word, nocchio, meaning a knot in wood. They are served hot as a primi piatto, first course. It is often served with butter, sage, pesto, truffle sauce and other various sauces. //
 * Basic Potato Gnocchi **

Makes about 1 ½ pounds of dough, enough for 6 servings of gnocchi in different shapes


 * Ingredients:**
 * 1 ½ pounds baking potatoes
 * ¾ teaspoon salt
 * 2 eggs beaten well
 * 1 ½ cups all-purpose flour, plus some for working with the dough


 * Instructions:**

Put the potatoes, whole and unpeeled, in a large pot with cold water covering them by at least 2 inches. Bring to a steady boil, and cook just until they are easily pierced with a fork or a sharp knife blade- do not overcook or let the skins burn. Lift potatoes from the water, and let them drain briefly. Peel and press through a potato ricer as soon as you can, while they are still very hot, so the moisture will evaporate. Spread the riced potatoes in a thin layer on a baking sheet or tray, sprinkle the salt all over, and let them cool and dry for at least 20 minutes, preferably 2 to 3 hours. To mix the dough, pile the dried potatoes in a large, loose mound on a board or marble work surface. Pour the beaten eggs over them, then sprinkle 1 cup of the flour on top. Using your hands, work in the eggs, mixing and moistening the flour and potatoes. Gather into a single mass, and knead for several minutes, scraping in sticky bits from the board and hands. Incorporate additional flour in small amounts, only as needed, until the dough is smooth, soft and only slightly sticky. Avoid adding too much flour, which will make the gnocchi heavy and dry. Cover the dough with a towel and form the dough into the shape.

-Jessica Hamm