From America's Test Kitchen Season 12: Gnocchi and Panzanella
The method for making gnocchi is simple: Knead the mashed potatoes into a dough with a minimum of flour; shape; and boil for a minute. And yet the potential pitfalls are numerous (lumpy mashed potatoes, too much or too little flour, a heavy hand when kneading, and bland flavor). We wanted a foolproof recipe for impossibly light gnocchi with unmistakable potato flavor. Baking russets after parcooking them in the microwave produced intensely flavored potatoes—an excellent start to our gnocchi base. To avoid lumps, which can cause gnocchi to break apart during cooking, we turned to a ricer for a smooth, supple mash. While many recipes offer a range of flour, which ups the chances of overworking the dough (and producing leaden gnocchi), we used an exact amount based on the ratio of potato to flour so that our gnocchi dough was mixed as little as possible. And we found that an egg, while not traditional, tenderized our gnocchi further, delivering delicate pillowlike dumplings.
Serves 2 to 3 as a main dish, or 4 to 6 as an appetizer
For the most accurate measurements, weigh the potatoes and flour. After processing, you may have slightly more than the 3 cups (16 ounces) of potatoes recquired for this recipe. Discard any extra or set aside for another use. Besides the browned butter sauce, try our Gorgonzola Cream Sauce, Parmesan Sauce with Pancetta and Walnuts, and Porcini Mushroom Broth (related).