The secret to fluffy, tender gnocchi is to make the dough while the mashed potatoes are hot, add just enough liquid to hold it together, and work it as little as possible. To freeze: place cooked gnocchi on a parchment-lined baking sheet in the freezer, freeze until gnocchi are hard, and transfer to resealable plastic bags. To reheat: add frozen gnocchi to boiling water, and cook 2 to 3 minutes, or until heated through. Serve with your favorite pasta sauce and cheese.
2 ½ lb. russet or Idaho potatoes
½ tsp. salt
1 large egg, lightly beaten
¾ cup potato starch
1. Preheat oven to 350°F. Prick potatoes all over with fork, and bake 45 minutes to 1 hour, or until soft to touch. Slice open, and let cool 10 minutes.
2. Scoop out potato flesh (it will still be hot); reserve skins for another use. Mash potato flesh in bowl or put through potato ricer. Stir in salt, then egg with fork. Stir in potato starch until dough comes together and no longer sticks to fork or your hands.
3. Scoop out 1/2 cup dough, and roll into 3/4-inch-thick rope on work surface dusted with potato starch. Cut rope into 3/4-inch pieces. Set back of fork atop 1 gnocchi, and use fork to roll gnocchi toward you, making light indentations with fork tines. Transfer to parchment-lined baking sheet.
4. Bring pot of salted water to a boil. Add gnocchi, and cook 2 minutes, or until gnocchi float to top. Drain, and serve.
Sweet Potato Gnocchi
For the gnocchi:
1 lb / 4 medium sized sweet potatoes
1 1/4 cup of all-purpose flour (plus about 1/2 cup more for rolling out the dough)
1/4 cup of chickpea flour
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2 tablespoons of grapeseed oil
Start by roasting the sweet potatoes.
Preheat the oven to 400º. On a baking sheet, roast the sweet potatoes until they are tender, about 45 minutes to 1 hour. Remove and let them cool.
Once the potatoes are cool enough to handle, peel off the skins. Place the peeled potatoes in a food processor and puree until they are smooth.
Place the potato puree on a well floured counter. Add in both flours and the salt and gently knead until all of the ingredients are combined. The dough should be soft, but not too sticky. If it is sticky, add in a small amount of flour until it is not too sticky to handle.
Do a test piece:
Pinch off a small piece and roll it lightly in flour. Drop it into the boiling water. When it starts to float cook it for 30 seconds more. Fish it out with a slotted spoon and allow it to cool slightly. If it fell apart in the pot or it is falling apart or melting after it is cooked, knead more flour into the dough. The goal is to use the smallest amount of flour possible because too much flour makes the gnocchi tough. If it was not right the first time, keep on testing until you have it right.
Cook the gnocchi: see the previous directions.
Toast the gnocchi (optional step):
In a large frying pan, heat up the grapseed oil. Place the gnocchi in the pan and cook for about 5 minutes on each side. You want them to be a nice golden brown color.