It helps to have a kitchen scale to weigh out the 1¼ pounds of cooked potatoes needed to make the gnochhi dough. To process the cooked potatoes, a ricer or food mill works best for obtaining the smooth texture needed for light, fine gnocchi. A potato masher works, too, but the gnocchi will be slightly denser (yet still delicious). The gnocchi can be cooked, cooled completely, covered with plastic wrap and refrigerated for up to a day. For longer storage, after covering with plastic, freeze the gnocchi until solid, about 2 hours, then transfer to a zip-close bag and freeze for up to a month. To thaw, spread the gnocchi in an even layer on a lightly oiled baking sheet and let stand at room temperature until soft to the touch, about 1 hour. Heat the chilled or thawed gnocchi by adding them to a skilletful of hot sauce, tossing with a silicone spatula until warmed.
to 3 pounds russet potatoes, peeled and cut into 1-inch chunks
01In a large pot, combine the potatoes and 4 quarts water. Bring to a boil over high, then stir in 2 tablespoons salt. Reduce to medium-high and cook, stirring occasionally, until the potatoes break apart when pierced with a knife, 15 to 20 minutes. Meanwhile, set a cooling rack in a rimmed baking sheet and line the rack with kitchen parchment.
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