POTATO GNOCCHI DOUGH
Serves: 6-8
2 lb (about 900 g) potatoes
(I use half Idaho and half Yukon Gold)
2 1/2 cups (625 ml) rye flour, plus more for dusting
3 eggs, beaten
1 1/2 cups (375 ml) finely grated Parmigiano-reggiano 1 1/2 tbsp (22 ml) sea salt Semolina (see note), for dusting
1. Place the potatoes in a medium pot and cover with cold water.
Salt the water and bring to a boil over medium-low heat. Cook until the potatoes are fork-tender, 40 minutes to 1 hour.
2. Drain the potatoes and peel them while they are still hot. Pass the potatoes through a ricer and then press them directly onto a work surface.
3. Distribute 2 cups (500 ml) of the flour, eggs and cheese evenly over the potatoes and season with the salt. With a bench scraper, cut the ingredients just until they come together. 4. If the dough seems too wet, add the remaining flour, 2 tbsp (30 ml) at a time. (You may not need all the flour.) Knead the dough with your hands until the flour and egg are incorporated, about 15 seconds.
5. With a bench scraper, cut off a 5-oz (150-g) piece of dough, keeping the remaining dough covered with a clean kitchen towel.
6. Working from the centre outward on a surface lightly dusted with rye flour, roll the dough to form a 1 1/2-inch (3.75-cm) thick cord; then cut the cord into equal bite-size pieces.
7. Dust with semolina and set aside on a platter. Repeat with the remaining dough.
8. The gnocchi will keep, uncovered, for 2 days in the refrigerator or, wrapped in plastic wrap, for up to a month in the freezer.
9. To cook the gnocchi, bring a large pot of water to a boil over high heat. Salt the water. When the salt has dissolved, add the gnocchi in batches and cook until they float, about 3 minutes. 10. Drain and set them aside on a plate. Serve with your choice of sauce (a brown butter option follows).
Note: Semolina is a coarse grind of durum wheat that is often used for dusting peels or kitchen towels used to wrap pasta dough.