Potato Gnocchi with Herbs

Added by Sarah Schipul

1 hour prep
serves 4

2 lbs	baking potatoes	whole and unpeeled
	salt and pepper	to taste
2 cups	flour
3 tsp	fresh minced herbs	such as sage, rosemary, thyme (optional)

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1.	Wash the potatoes and put them in a pot with salted water to cover. Cook until they are very tender, 30 to 45 minutes.
2.	Drain the potatoes and peel them while they are hot (use a pot holder to hold them). Put them through a ricer, or mash them with a fork or potato masher; do not use a food mill or food processor. Place the riced potatoes in a bowl and season with salt and pepper. Mix in the herbs. Bring a large pot of water to a boil and salt it.
3.	Stir about 1/2 cup of flour into the bowl with the potatoes, and keep adding flour until the mixture forms an easy-to-handle dough. The amount of flour you add will depend on the potatoes. Not enough flour will make gnocchi that fall apart; too much will rob them of flavor. Knead for a minute or so on a lightly floured surface. Pinch off a piece of the dough and boil it to make sure it will hold its shape; if it does not, knead in a bit more flour.
4.	Break off a piece of the dough and roll into a rope about 1/2 inch thick. Cut the snake into 3/4- to 1-inch lengths; if you like, spin each of the sections off the tines of a fork or poke a crevice in it with your finger, to score and curved it slightly. As you finish, place the gnocchi on a piece of waxed paper or a lightly floured baking sheet or similar surface, in one layer.
5.	Gently transfer the gnocchi to the boiling water, a few at a time. Stir gently. The gnocchi are done about a minute after they rise to the surface, which will happen very quickly; remove them with a slotted spoon as they finish cooking and place in a pot with your favorite sauce over low heat to keep them warm.

from How to Cook Everything by Mark Bittman