You can use either waxy or floury potatoes
Waxy potatoes don't need an egg yolk when mixed with the flour but
floury potatoes will.
(about 1 lb), unpeeled (I used Prairie
pinch of sea
1 egg yolk (optional)
3/4 c Wood Prairie organic whole
2 tsp olive oil
4 T unsalted butter
salt and freshly ground pepper, to taste
freshly grated parmesan cheese, for garnish
Place the potatoes in a saucepan, cover with cold water and add a pinch
of salt. Bring the water to a boil reduce the heat, and simmer until
the potatoes are tender, 30 - 40 minutes.
2. Drain the potatoes
and return them to the pan. Shake the pan gently over low heat to dry
the potatoes. Let stand just until the potatoes are cool enough to
3. Peel the potatoes and cut them in chunks. Pass them
through a ricer or food mill. Transfer to a lightly floured surface. If
using an egg yolk, make a well in the center of the potatoes and put
the yolk in the well.
4. Sprinkle the potatoes with some of the
flour and slowly work in. Repeat until all the flour has been added and
the mixture forms a smooth, slightly sticky, dough.
the dough into fourths, and roll each piece into a 15" long rope about
3/4" in diameter. Using a floured knife, cut each rope into thirty
pieces. The gnocchi can be cooked as is; or to make decorative ridges,
flour a dinner fork and roll the gnocchi under the tines.
6. Bring a pot of salted water to a boil. Add the olive oil, and then
drop the gnocchi gently into the boiling water.
7. When gnocchi rise to the surface, cook 30 seconds more. Drain in a
Melt the butter in a large skillet along with the sage and add the
gnocchi. Toss gently and season with salt, pepper, and a generous
grating of Parmesan cheese.
The New Basics Cookbook, by Julee Rosso and Sheila Lukins