Gnocchi with Tomato Sauce
- 4 large russet potatoes, about 2 1⁄4 lb. total
- 2 eggs, lightly beaten
- 1 tsp. salt
- 1⁄2 tsp. freshly grated nutmeg
- 1⁄4 tsp. freshly ground white pepper
- 2 1⁄2 cups all-purpose flour, or as needed
- Fresh tomato sauce for serving (see related
recipe at right)
Meanwhile, in a large pot over high heat, bring 6 quarts salted water to a boil. Line a baking sheet with a lightly floured kitchen towel or paper towels.
Mound the potatoes on a lightly floured work surface and make a well in the center. Pour the eggs into the well. Season the potatoes with salt, nutmeg and white pepper. Sprinkle 1 cup of the flour over the potatoes. Using a fork, gradually blend the eggs with the potato mixture. Using your hands, mix the dough, adding more flour as needed to form a firm but moist dough; do not overwork. The mixing process should take no more than 5 minutes.
Divide the dough into 6 equal pieces. Roll each piece into a rope about 3⁄4 inch thick, flouring the work surface as needed so the dough is not too sticky. Cut each rope into 1-inch pieces and gently roll each piece on a gnocchi ridger. Place the gnocchi on the prepared baking sheet.
Meanwhile, in a large sauté pan over medium heat, warm the tomato sauce.
Working in batches, cook the gnocchi in the boiling water for 5 to 6 minutes. Using a slotted spoon, transfer the gnocchi to the pan with the sauce and toss to combine. Serve immediately. Serves 6.