I keep very few “kitchen gadgets” around - one that I insist on is a hand- cranked food mill. It makes perfectly smooth mashed potatoes for gnocchi. If you’re unfamiliar with gnocchi, it’s still worth trying! Though they take a little bit to learn how to make, they’re pillowy bitesize-clouds of pure deliciousness and worth every bit of effort.
INGREDIENTS −− 2 large russet potatoes −− 300 grams all-purpose einkorn flour −− 1 tablespoon grappa (or vodka) −− 1 cup pesto −− Sea salt and black pepper −− Parmesan cheese and chive blossoms, for garnish INSTRUCTIONS 1. Boil the potatoes in a large saucepan of water until fork tender. Drain from the water and place in a large bowl.
2. Use a wooden spoon or potato masher to smoosh the potatoes into small pieces.
3. Scoop the potatoes into a food mill fitted with the smallest blade (or ricer) and process through the food mill. Weigh out 600 grams of the potatoes and place this back into the bowl.
4. To the 600 grams of potatoes, add the flour and grappa. Use your hands to combine until the mixture is smooth, well combined, and holds together when squeezed.
5. Gently flour a work surface. Working with ¼ cup of dough at a time, roll the mixture into a ½” thick rope. Cut the rope into 1” pieces.
6. Using the back of a fork, use your index finger to roll each piece of dough up the tines of the fork, allowing the tip of your finger to sink ever so gently into the back of the gnocchi piece. This will create a small indent on one side and fork lines on the other. Set on a gently floured baking sheet and proceed with the rest of the dough.
7. Preheat a large pot of generously salted water until just boiling. When you’ve finished cutting and rolling the gnocchi pieces, add them into the boiling water. Reduce the heat to a low simmer. The gnocchi will sink and the pop to the surface when they’re ready.
8. Add the cooked gnocchi to a large bowl. Scoop in the pesto and gently toss the gnocchi in the pesto to evenly coat them. Salt and pepper to taste.
9. To serve, add a scoop of gnocchi to a plate and garnish with freshly grated Parmesan cheese and chive blossoms.
NOTES
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