Gnocchi ala Caterina

Gnocchi has been my favorite pasta since I was a child. However, finding good light and savory gnocchi can be a difficult. I have sampled gnocchi in kitchens and restaurants from San Francisco to Florence and have found the best ever at Osteria on Sacramento Street in San Francisco.  Lucky for me Chef and Owner Vhaid Ghorbani took me under his wing and taught me the secrets to making the light feathery gnocchi his patrons so love. These delicious gnocchi go beautifully with Nonna Ida’s fresh tomato basil sauce and a bottle of Cloverdale Ranch Merlot. - Kathryn Pellegrini

Ingredients
4 medium Russet potatoes                                               
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground white pepperX                                    
Pinch of freshly grated nutmeg
Pinch of red pepper flakes
2 cups unbleached all-purpose flour, or as needed

Place potatoes into a large saucepan of cold water.  Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 45 minutes.

Peel potatoes while still warm using oven mitts or a towel; press through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface, without pressing or compacting them. Let cool completely.

In a small bowl, beat the egg, salt, pepper, red pepper flakes and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well.  Knead the potato and egg mixtures together with both hands, gradually adding the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough, about 3-5 minutes.

Line rimmed baking sheet with parchment paper; sprinkle with flour. Divide dough into 4 equal pieces. Roll each piece on floured surface into a 3/4-inch-diameter rope; cut crosswise into 3/4-inch pieces. Place on prepared sheet. Cover separately and freeze until solid, about 3 hours.

To cook gnocchi:
Bring six quarts of salted water to a boil in a large pot. Add a drop of olive oil to water.  Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface. As the gnocchi cook, remove from the water with a slotted spoon, drain well, and transfer to a wide saucepan with some hot tomato basil sauce.

Note: When saucing gnocchi, if the sauce is too dense or the gnocchi seems too dry, use some of the cooking water to thin the sauce and moisten.

Serves 4 for dinner or 6 as an appetizer.