About this recipe
This recipe for Gnochhi Di Patate Di Arcangelo Dandini (Arcangelo Dandini’s Potato Gnocchi) is very forgiving. The formed lumps don’t have to look perfect, and while a ricer will help create a light-textured gnocchi, if you don’t have one, you can use a grater, fork or potato masher.
The recipe below is reprinted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Copyright © 2016 by Katie Parla and Kristina Gill. Published by Clarkson Potter Publishers, an imprint of Penguin Random House LLC.
Serves 4 to 6
1 pound dry, floury potatoes, such as russets
11⁄3 cups all-purpose flour, plus more for dusting Pinch of freshly grated nutmeg
Place the potatoes in a large pot. Add cold water to cover and salt the water. Bring to a boil over medium-high heat and cook the potatoes until fork-tender. Drain and allow to cool slightly, just a few minutes. (They should still be steaming when you peel them.)
Peel the potatoes with a knife, then pass them through a ricer onto a well-floured surface. Form the riced potatoes into a pile and make a well in the middle.
Add the flour, nutmeg and a pinch of salt to the well, then mix by hand, working from the edges into the center to gradually incorporate the ingredients into a dough. Knead the dough just until incorpo- rated. Allow to rest at room temperature for about 30 minutes.
On a lightly floured surface, form a fistful of dough into a log roughly 3⁄4 inch in diameter. Using a knife, cut the log crosswise into 1⁄2-inch-long pieces. Set aside on a lightly floured surface, spaced apart to prevent sticking. Repeat with the remaining dough.
Bring a large pot of water to a gentle boil. Salt the water. When the salt dissolves, add the gnocchi in batches and cook for an ad- ditional 20 seconds after they float to the surface. Drain the gnocchi and transfer to a pan with the sauce of your choice (see below). Warm over medium heat and gently stir to coat thoroughly with the sauce. Plate and serve immediately.
Note: To freeze gnocchi, spread cut gnocchi onto a floured sheet pan. Place sheet pan in freezer. Once gnocchi are solid, transfer to a ziplock bag. No need to thaw before cooking.