Make the dough
Cover the potato with about 1 inch of
water in a saucepan. Bring to a rolling
boil over medium-high heat, reduce to a
gentle boil, and cook until easily pierced
with a skewer, 35 to 40 minutes. Drain
and let cool briefly. Peel the potato
as soon as you can handle it. Pass the
potato through a ricer into a large bowl,
spreading it out to help any steam
While the potato is still warm, add the flour, egg, ricotta, and 1 tsp. salt. Mix the dough gently with
your fingers until the dough comes together.
The dough should be soft but not sticky. Add
more flour, 1 Tbs. at a time, if needed.
Shape the gnocchi
Line 2 rimmed baking sheets
with parchment and dust well with
flour. Lightly flour a work surface.
Turn the dough out onto the flour and gently
flatten it by hand or by lightly rolling with a rolling
pin until about 3/4 inch thick. If the dough is
sticky, lightly dust the top with flour, too.
With a floured bench scraper or a knife, cut
the dough into strips from 1/2 to 3/4 inch wide.
With your hands, roll and lengthen the strips
until about 1/2 inch in diameter. Using the bench
scraper, cut the logs into 1/2- to 1-inch pieces
(size is up to you).
If you want to give the gnocchi ridges, use the side of your thumb to gently roll each piece down the length of a gnocchi board or the tines of a fork, while simultaneously pressing lightly on the dough. (A fork will produce gnocchi with more pronounced ridges than a gnocchi board.)
Arrange the gnocchi in a single layer on the prepared baking sheets, making sure they don’t touch. If not
cooking the gnocchi right away, cover with plastic
wrap and refrigerate for up to 4 hours. Even
better, freeze the gnocchi right on the baking
sheet until hard. (Frozen gnocchi are easier to handle than fresh and hold their shape better.)
Cook and serve the gnocchi
Have the sauce ready and warm
on the stove. Bring a large pot of well-salted
water to a boil. Reduce the heat to just below
the boil. Add the gnocchi and cook, stirring
once, until they float to the surface, 1 to
3 minutes. Use a slotted spoon or similar
utensil to transfer them to a bowl as they
Gently toss the gnocchi with enough sauce to coat well, garnish with the microbasil, and serve immediately.
Make Ahead Tips
You can freeze the shaped, uncooked gnocchi for up to 1 month. Once frozen rock solid on the baking sheets, transfer them to freezer bags and return to the freezer. Cook as directed without thawing.
nutrition information (per serving):
for the gnocchi only, not sauce, Calories
210, Fat Calories
3.5, Saturated Fat
1.5, Polyunsaturated Fat
0, Monounsaturated Fat
Photo: Scott Phillips