This is another recipe from Stir. First, boil/ bake 2 to 2 1/4 lb potatoes, peel them, and rice them. The ricer is important here as it is one of the few tools I know of that can remove any lumps from the potatoes. Liz likes lumps in her gnocchi, but she’s an unreasonable person.
Ricing the Potatoes

Ricing the Potatoes

Let the potatoes cool and in the meantime you can set up your little gnocchi station:
Gnocchi station
Gnocchi Station
Sprinkle about 1 1/2 cups of flour about the potatoes and the cutting board and gently knead the flour into the potatoes with your fingers. Make a well in the middle of the potatoes into which you should crack two eggs and sprinkle a couple teaspoons of salt. Knead all the ingredients together with your hands, sprinkling more flour as needed, until it just forms a ball and the dough feels delicate and a little bit sticky. This is the difficult part as too much flour will make your gnocchi tough and stick to the roof of your mouth, while too little flour will make your gnocchi fall apart into mush in the water.
Dough it up
Dough it up
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After you have your dough scrape your work surface clean, lightly flour it, and then cut the dough into 6 even pieces. Roll the piece into a rope and cut each rope into the desired size of your gnocchi. You can roll them at this point if you like round little gnoccho balls, or jut leave them in the rectangle type shapes below.
Chop, roll, cut

Chop, roll, cut

Transfer gnocchi to a well-floured parchment covered tray.
Gnoccho's unite

Gnoccho's unite

Throw the tray in the freezer and then when its time to cook, bring salted water to a boil and slip them in. If not using all at once, transfer the frozen gnocchi into Ziploc bags and put back in the freezer where they’ll keep for a couple of weeks. A couple minutes in the water should do it, they’ll float to the top when ready. Remove the gnocchi with a slotted spoon and transfer directly into a sautee pan with a thin layer of whatever sauce you have prepared.
And if you happen to have a white truffle lying around (i.e. a person to remain unnamed  smuggled it back in his suitcase from Piemonte) as I did back in October, then you will be hard-pressed to find a tastier combination than quickly sauteing the gnocchi in butter, grating some Parmesan, and shaving that sucker all over them.
Gnocchi w/ White Truffle

Gnocchi w/ White Truffle