This was my first attempt at home made gnocchi. I was very pleased with the results and it was pretty easy!
Courtesy Cook's Illustrated:
2pounds russet potatoes
1large egg , lightly beaten
3/4cup plus 1 tablespoon (4 ounces) all-purpose flour , plus extra for the counter
1teaspoon plus 1 tablespoon salt
1. Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
2. Holding each potato with potholder or kitchen towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
3. Transfer 3 cups (16 ounces) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
4. Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.
5. Bring 4 quarts water to boil in large pot. Add remaining 1 tablespoon salt. Using parchment paper as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi. Gently toss gnocchi with sauce and serve.
I used this sauce also from Cook's Illustrated:
PARMESAN SAUCE WITH PANCETTA AND WALNUTS
1/2cup low-sodium chicken broth
1/4cup heavy cream
2large egg yolks
1ounce Parmesan cheese , grated (1/2 cup)
2teaspoons extra-virgin olive oil
3ounces pancetta , chopped fine
1/2cup walnuts , chopped coarse
Whisk broth, cream, yolks, Parmesan, and pepper together in bowl until smooth. Heat oil and pancetta in 12-inch skillet over medium heat; cook until pancetta is crisp, 6 to 8 minutes. Stir in walnuts and cook until golden and fragrant, about 1 minute. Remove skillet from heat; gradually add broth mixture, whisking constantly. Return skillet to medium heat and cook, stirring frequently, until sauce is lightly thickened, 2 to 4 minutes. Season with salt to taste. Cover to keep warm.
and voila; the finished product...