Recipe directly from Making Artisan Pasta, with the addition of 3/4 cup finely chopped broccolini.  This book also explains which potatoes are better for making gnocchi and why.  I had Russets on hand, so that’s what I used; the book says Russets have denser flesh that requires less flour to thicken.

INGREDIENTS

• 1 pound (450g) large yellow potatoes (I used 2 large Russets)
• 1 egg yolk
• 2 tablespoons (6g) thinly sliced chives (optional)*
• 1 teaspoon fine sea salt
• Ground white pepper to taste
• 1/4 pound (115g) unbleached all-purpose flour, Italian 00flour, or Korean flour (if using 00 or Korean flour, increase the amount to 5 ounces, or 140g), plus extra for rolling
• *I omitted the chives and added 3/4 cup cooked, drained, and very finely chopped broccolini heads

DIRECTIONS

1. Steam the potatoes in their skins, or boil them in salted water until tender but not mushy, about 40 minutes.  (Don’t peel the potatoes before boiling, as they will absorb too much water).  Drain well and cool them just long enough to be able to handle them, then peel the potatoes and put them through a potato ricer or food mill while still hot.  Chill the potatoes in the refrigerator.  (By chilling the potatoes, you will need less flour to make a dough firm enough to hold its shape when cooked.)
2. In a large bowl or on a wooden work surface as shown, combine the potatoes with the egg yolk, chives (or finely chopped broccolini), salt, and white pepper.
3. Form the potato mixture into a ring and place the flour in the middle.  Gently, using only your fingertips while patting and pinching, mix the flour into the potato mix to make a fairly firm mass that doesn’t stick to your fingers.
4. Work until just combined, as if you were making a pastry dough.  The object here is to use the minimum amount of flour and to develop its gluten only enough to stick the whole thing together.  Rough handling will result in touch, gluey gnocchi.
5. TIP:  Before shaping all the gnocchi, it’s a good idea to test 1 or 2 to make sure the dough is firm enough to hold its shape when cooked.  Try cooking a couple in salted boiling water.  if they fall apart, which usually happens toward the end of the cooking time, gently pat in an ounce or so (30g or so) of flour.
6. Throw a little flour onto your work surface and gently roll the dough into a thick sausage shape.  using a bench scraper, or a knife with a flat blade, divide the dough into 6 portions.  Start rolling 1 portion at a time into a “snake,” starting from the center.  Use an up-and-down motion while moving your hands toward the outside.
7. Roll each snake until it is about the thickness of your index finger and relatively uniform in diameter.  Dust each rope with flour and then roll again to even out the snakes.  Cut the dough into pillow-shaped pieces 1/2 to 3/4 inch (1 to 2 cm) long to make individual gnocchi.
8. To cook, bring salted water to a boil in a wide, shallow pot.  Add the gnocchi, reduce heat to a light rolling boil, and cook he gnocchi until they float the the top.  Cook 2-3 minutes longer, or until the gnocchi are cooked through but still firm.  Skim them from the water using a wire skimmer or slotted spoon.  These gnocchi are too fragile to drain in a colander.  Toss gently with melted butter and grated cheese or other sauce, such as fresh tomato ad shredded basil with small cubes of fresh mozzarella, and serve immediately.
9. NOTES: If desired, dust each piece lightly with flour and roll up from the cut edge in a C shape along the outside tines of a dinner fork to form ridged gnocchi.  Or, roll up on a ridged wooden gnocchi or garganelli board.  Set aside on a board dusted lightly with semolina or cornmeal without touching.  It is best to cook the gnocchi as soon as they are formed, as they will become sticky and soft as the flour is absorbed into the dough.  Alternatively, freeze the gnocchi.  Do not defrost before cooking.

INGREDIENTS

• 1 yellow pepper, diced
• 1/2 medium yellow onion, diced
• 1/2 carrot, diced or grated
• 1 tablespoon fresh Italian parsley, finely chopped, or 1 teaspoon dried parsley
• salt and pepper to taste
• 1/4-1/2 cup vegetable stock (or cooking water from the gnocchi)

DIRECTIONS

1. Coat a large sauté pan with olive oil and heat to medium.  Add the yellow pepper, onion, and carrot to the pan, sprinkle with salt and pepper to taste, and sauté until just tender, about 5-7 minutes.
2. Pour into a blender and add the parsley and start with 1/4 cup stock/water.  Pulse until you have the desired consistency and texture.  A chunkier sauce will require less liquid; a smoother sauce needs more liquid while blending.

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