two skinny jenkins

In my cooking experience thus far, i have made potato gnocchi (with skins was a disaster), sweet potato gnocchi, and ricotta gnocchi.  the ricotta gnocchi was tasty, but so rich and heavy that i don’t think i will ever make it again.  Sweet potato gnocchi is probably my favorite, but i always struggle with what SAUCE to make for it.  certainly not tomato, and i have an aversion to white sauces.  tonight i was cooking for four guys and myself, so this regular potato gnocchi was a simple, filling, and cheap dish to make.

• 3 lbs potatoes, peeled (i used russet because they were on sale and we bought a big bag)
• 2 1/2 C all purpose flour (i substituted 1 C with white wheat and it was still good)
• 2t salt
• 1 1/2 eggs, lightly beaten (i hate being wasteful like this…)

1. steam potatoes for 26 min, or until fully soft.
2. mash them while they are still warm, getting out all the lumps you can.
3. mix in eggs, flour, and salt.
   
4. roll dough out on well floured counter, with floured hands, to form a 1/2″ diameter rope.  cut into 1/4-1/2″ wide pieces and press dough into shape using a long-pronged fork.
5. bring a large pot of salted water to rapid boil.  cook the gnocchi just until they bob to the top – about 2-3 minutes.  scoop them out with a slotted spoon and let them drain.

i have always struggeled trying to keep gnocchi warm after cooking them, and let them drain long enough so they don’t get soggy.  i just do the best that i can to shake off extra water as i scoop them from the cooking pot.