When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi — the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go. Makes two main courses or four appetizer servings.
Ingredients
- russet potato: 1 piece
- pinch of salt:
- egg: 1 piece (beaten)
- all-purpose flour: 0.5 cup (plus more as needed)
- marinara sauce, heated: 1 cup (or more if needed, divided)
- freshly grated Parmigiano-Reggiano cheese: (for serving)
Metric Conversion
Stages of cooking
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Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.
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Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.
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Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.
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Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.
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Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork's tines to form ridges.
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Heat marinara sauce in a skillet while you cook the gnocchi.
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Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.
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Serve topped with grated cheese.
