Purple potato gnocchi
- 1 lb and 2 oz (500 g) Purple Majesty potatoes
- 50 g of flour (a bit less than 2 oz.)
Cook the potatoes in the microwave, one at a time, scrubbed, pierced in a few places with a blade (to avoid explosion), and wrapped in a paper towel.
Peel the potatoes as soon as you can handle them, taking care to remove only the thin skin layer, cut them in half and push one piece at a time through a potato ricer into a bowl.
Let the potatoes cool thoroughly, then add the flour and a pinch of salt. Mix in the bowl with a fork, then finish on the kneading board (previously lightly dusted with flour), without overworking the dough. Divide the dough into four pieces and let it rest for a while.
With a light touch, roll each piece of dough into a rope about 3/4" in diameter and use a knife to cut it into 3/4" long pieces. I use my thumb to make an indentation in each piece while I roll it over the back of a flat cheese grater. (I have seen boards that help you make lovely gnocchi, but I don't have one.)
Bring a pot of water to a rolling boil and add some coarse sea salt. Slide 12 gnocchi or so into the water and wait until they all surface. Keep the water at a nice, though not furious, boil. Wait until they all float steadily on the surface, not bobbing up and down.
Use a slotted spoon to fish the floating gnocchi out of the pot and place them into a bowl covered with a lid to keep them warm. Do not let your attention wander during this phase. Repeat the tossing-waiting-fishing routine until all gnocchi are cooked. Add the chosen dressing, toss lightly with a spoon and serve immediately.
My favorite dressing for gnocchi is a simple tomato sauce with basil. For the post photo-op, I dressed the gnocchi with 1 and 1/2 tablespoons of butter melted in a pan with two leaves of fresh sage and freshly grated parmigiano reggiano.