How to Make Light Gnocchi

Most food and cooking sites have recipes for the Italian pasta called gnocchi. Gnocchi have been described as small potato dumplings that are served with different types of sauces. Generally gnocchi recipes describe making them with potatoes, which often makes the gnocchi heavy. Some Italian-American families affectionately call potato gnocchi “sinkers,” because they seem to sink heavily into your stomach. However, some chefs have discovered a way to make lighter gnocchi.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 2 cups potatoes
• 1 ½ cup flour
• 2/3 cup ricotta
• 2-3 eggs
• ¼ cup Parmesan cheese
• ½ teaspoon salt
• Ricer

1. Cook the potatoes either in an oven or in boiling water. Do not use a microwave. Peel the potatoes and press them through a ricer or sieve. Let them cool.
2. In a large bowl or on a floured work surface, use your hands to mix the potatoes, flour and ricotta.
3. Make a well in the middle of the mixture and crack two eggs into it. Add the Parmesan cheese and salt to the egg mixture and stir with a fork.
4. Using a fork (or with your hands,) blend the potato mixture into the egg mixture. Keep blending until a soft dough forms.
5. Cut the dough into four equal pieces. Roll a piece between your palm and your floured work surface forming a long roll that is about 1 inch in diameter. Sprinkle with flour as needed.
6. Cut each roll into pieces about 1 inch long. Roll each piece over the tines of a fork to indent it.
7. Bring a large pot of salted water to a boil and, working in batches, boil the gnocchi until they rise to the surface of the water and are tender.
8. Remove cooked gnocchi to a baking sheet and keep them warm in the oven.
9. When all the gnocchi are cooked, add them to the sauce, whether it is a red tomato sauce or a browned butter sage sauce.

Tips & Warnings

• If you don't have a ricer use a colander or strainer with large openings.