Potato Gnocchi Using Cake Flour
|Kosher salt||To Taste|
|Medium yukon gold potato||2 Pound|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Cake flour||1⁄3 Cup (5.33 tbs)|
|Extra virgin olive oil||1 Teaspoon|
1. Preheat the oven to 400°. Spread a 1-inch layer of salt in a small roasting pan. Prick the potatoes all over with a fork and arrange them on the salt in a single layer. Bake until fork-tender, about 1 1/2 hours. Remove them from the oven and slit them lengthwise to release their steam.
2. Line a large rimmed baking sheet with paper towels. As soon as the potatoes are cool enough to handle, scoop their flesh into a ricer or tamis and rice the potatoes onto the paper towels in a shallow layer. Let cool completely.
3. Working over a medium bowl, sift the all-purpose and cake flours with a large pinch of salt. Measure out 4 lightly packed cups of the riced potatoes (1 pound), and transfer the potatoes to a work surface. Sprinkle the sifted flour mixture over the potatoes and drizzle with the olive oil. Gently form the dough into a firm ball.
4. Test the gnocchi dough: Bring a small saucepan of salted water to a boil. Using your hands, form one 3/4-inch round (a single gnocco). Boil the gnocco until it floats to the surface, about 1 minute. Using a slotted spoon, transfer the gnocco to a plate and let cool. It should be light and tender but still hold together. If the gnocco breaks apart in the boiling water, the dough has too little flour; add more. If the gnocco is tough and chewy, the dough has too much flour; cut in a little more of the reserved riced potatoes.
5. Line a baking sheet with paper towels. Divide the dough into quarters. Working with 1 piece at a time, gently roll the dough into a long rope about 1/2 inches wide. Using a sharp knife, cut the rope into 1/2-inch pieces. Roll each piece against the tines of a fork to make light ridges. Transfer the gnocchi to the towel-lined baking sheet. Repeat with the remaining dough. Let the gnocchi stand at room temperature for 1 hour to dry.
6. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add half of the gnocchi at a time and boil over high heat until they rise to the surface, then cook for 15 seconds longer. Using a wire skimmer, transfer the gnocchi to the bowl of ice water. Drain on paper towels and pat dry. Toss with oil and refrigerate for up to 3 hours, or freeze the gnocchi on baking sheets in a single layer. Transfer them to an airtight container or re-sealable plastic bags and freeze for up to 6 weeks. To serve, sauté them in butter until heated through before proceeding.