Cook potatoes in the skins. Rice the potatoes when the potatoes are still hot to allow access steam to escape. ( to much moisture in the potatoes will make gummy gnocchi).
Mix riced potatoes, egg and flour into a dough.
Cut the dough into pieces and then shape the pieces into sausage-like rolls that are the thickness of a finger. Cut these into pieces 1 inch long.
Press each piece with your thumb against a fork- this should give each piece the appearance of a shell with a ridged pattern on it’s back.
In a pot, bring water to a low boil and place the gnocchi in the pot. After some time, some of gnocchi will float and some will not. The gnocchi should cook for 3-5 minutes depending on the size. Remove the gnocchi with a perforated spoon and let cool.
Radicchio and Gorgonzola Sauce:
Slice radicchio thinly
Place in a frying pan with water and blanche for minutes
Add cheese, milk and butter to the radicchio and let cook for 10 minutes. Add walnuts.
Mix with gnocchi. Sprinkle parmesan cheese and walnuts and serve!
This recipes makes about 4 small servings.
Russet potatoes are perfected due to the fact that they don’t have hold moisture and tend to be dry. If you are using another type of potatoes (for example a yellow skin potato), add an extra 1/2 cup of flour.
As for moisture, we’ve read that it’s important to try to reduce the amount of moisture in each step. Cook potatoes with skin, peal, and rice the potatoes when they are still warm to release steam.
If gnocchi has a gummy texture after boiling, sauté the gnocchi in a frying pan with sauce or bake in the oven with olive oil for 5-8 minutes with sauce.