Notes: Je fais cuire 4 patates et je fais 2 recettes séparées. La deuxième recette de gnocchis, je les dépose sur un papier parchemin sur une plaque à biscuits et je les fais congeler non cuits.
Je fais la sauce à la saucisse pour accompagner les gnocchis.
- 1 pound russet potatoes (2 grosses patates)
- 2/3 cup all-purpose flour (1 1/3 tasses semoule de blé dur)
- 1 egg
- 1/2 teaspoon salt
- 3 tablespoons canola oil (huile d’olive)
- Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes.
- While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.
- Bring about 6 quarts to a boil. Set up an ice bath with 6 cups ice water and 6 cups water nearby.
- Make a well in the center of the potatoes and sprinkle all over with the flour (semoule de blé dur). Break the egg into the center of the well, add the salt, and, using a fork, stir into the flour (semoule de blé dur) and potatoes as if you were making pasta.
- Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently another 4 minutes, until ball is dry to the touch.
- Divide the dough into 2 large balls. Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides.
- Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute (4 minutes).
- Use a slotted spoon to transfer the gnocchi to the ice bath.
- Meanwhile, continue with the remaining dough, forming ropes, cutting 1-inch pieces, and flicking them off a fork. Continue until all the gnocchi have been cooked and allow them to sit several minutes in the ice bath.
- Drain the gnocchi and transfer to a mixing bowl. Toss with the canola oil (huile d’olive) and store covered in the refrigerator for up to 48 hours or until ready to serve.