It killed me a little to ignore Marcella’s advice, but russet potatoes seemed like the fluffier choice, so that’s what I used. And, again, since baking seems to produce a fluffier cooked potato than boiling, I ignored Marcella and Mario and baked rather than boiled. I don’t own a food mill, so I used a ricer to smoosh the cooked potatoes. Then there are the eggs, if you’re adding eggs that is. Marcella recommends that you don’t, but everyone else was for eggs. Marcella explains that gnocchi from the Veneto are cloud-light and are made with no eggs. She goes on to say that gnocchi dough with eggs is easier to handle but can easily become rubbery. For my first time with this, I felt like I needed eggs if this was going to become a dough, so to the four big, riced potatoes, I added two eggs. David Bull used semolina flour while everyone else added all-purpose flour. I used all-purpose. You should start with half the suggested flour and work in the rest as needed. Two other last ingredients were parmigiano which Anne Burell added and I didn't and chopped chives which David Bull added to his dough and so did I. Everyone says to knead the dough gently and don’t over mix it. Anne Burrell leaves all the ingredients on a board and folds in the eggs and flour with a bench scraper. That seemed like a good idea, so I did that. Last, when you have a cohesive dough, you break off pieces, roll them into ropes, and cut the ropes into gnocchi. You can leave them like that or roll them on the back of a fork or along a cute gnocchi board
For the sauce, I went back to Marcella and followed her instructions precisely for basil pesto. It’s pretty much what you would expect for pesto except that she adds three tablespoons of softened butter after she stirs in the cheese. It was a lovely pesto. She recommends it as one of the best sauces for potato gnocchi, and I’m a believer now too. In an attempt at balancing the meal, I sauteed some sliced summer squash and mixed that with the boiled gnocchi before topping it all with pesto. After all of that, was there a thud when a piece was dropped onto a plate? No, believe it or not, they were truly tender and delicate although not quite perfectly formed. I actually wondered if I didn’t knead the dough quite enough. I’ll work on that next time, since there will definitely be a next time, and I might even try boiling the potatoes and not adding eggs.
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