Recipes Featuring Pecorino
View all 2Gnocchi with Sauce from Erice
When they were little, I’d always have my kids and grandkids help me with making gnocchi (I did the same thing as a small child). They loved rolling out the dough—it’s like playing with Play-Doh—and their small fingers are perfect for rolling the gnocchi off the fork to give them the perfect shape for sauce to adhere to. Gnocchi are much simpler to make than most people think; once you have the knack, you will be making them often. So read my instructions well! The two crucial steps are: first, after ricing the potatoes, spread them out and let them cool completely, and, second, do not overwork the dough. This dough is different from regular pasta dough, which you have to knead to develop the gluten. In making gnocchi, all you need is to mix the potatoes, eggs, and flour until everything is amalgamated. Too much kneading will require more flour and will make the gnocchi stodgy and heavy. In shaping them, you will need more flour so they do not stick; keep on sprinkling flour on the work surface and on your hands, shaping the gnocchi quickly without overworking them.
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