Valtellina: where Italy meets Switzerland. Also, birthplace of East Village bistro Paprika chef/owner Egidio Donagrandi. Making gnocchi from scratch is one of his specialties — and he insists that it’s easier than you ever could have imagined.
“When my mom makes gnocchi she starts at 11:30, and by 12:10 she has six orders on the table. When you think about it, how much time does it really take? I think it would take longer to walk to Whole Foods and purchase a package of it,” says Donagrandi.
The secret is the way that the potatoes are boiled (or not). Simmer the potatoes with their skins intact, if you simmer them rather than boiling, they won’t absorb a lot of water. The more water you have, the more flour you need and the chewier they’ll be.
Here’s what you’ll need:
- 5 pounds of Idaho or Russet potatoes (makes about 10 servings)
- 2 pounds all purpose flour, plus extra for dusting your surface
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 3 whole eggs, plus one yolk