Lesson 13: Gnocchi
You need only a couple ingredients — potatoes and all-purpose flour — but as with all things this simple, the devil is in the details. The potatoes must be Russets, a variety that’s starchy and dry, the two qualities you want most in a potato for making gnocchi. They are pretty standard in size, so your one potato should equal about 12 ounces .Next, you’re going to bake the potato, not boil it, to help dry it out.
Once you’ve got your potatoes all spread out, sprinkle over 3/4 cup all-purpose flour in as even a layer as you can manage. Next, grab a fork and imagine you’re raking a Japanese rock garden with it, except the rocks are the potatoes and flour. You want to lightly drag the tines of the fork along your work surface, letting them combine the potato and flour almost by accident.
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