2 pounds 3 ounces
waxy yellow potatoes, such as Yukon Gold or Yellow Finn
2 ½ cups
white whole-wheat flour
mild white (shiro) miso powder (optional)
red miso paste (optional)
1. Place the unpeeled potatoes in a pot, and cover them with cold water. Bring to a boil, lower the heat to a simmer, and cook until the potatoes are fork-tender (30 to 40 minutes, depending on size). Don’t overcook the potatoes, or the gnocchi will be waterlogged.
2. Drain and immediately rice the potatoes onto a large cutting board.
3. While they are steaming, use a fork to incorporate the flour and white miso powder (if using). As soon as you can handle the heat, continue with your hands until all the flour has been mixed.
4. Knead the dough for 3 to 4 minutes, until it is homogeneous and smooth.
5. Use a rolling pin to flatten the dough into a ¾-inch-thick rectangle. Slice into ¾-inch-wide strips.
6. For a simple gnocchi, roll out each strip into rounded snakes using your hands. Cut the strips into ¾-inch-long dumplings. For the classic ridges that capture and hold sauce best, roll the pieces of dough over a grooved gnocchi board. (You can also create these grooves using the back of a fork.)
7. For classic boiled gnocchi, boil a large pot of water seasoned with red miso paste, if desired. Add the gnocchi all at once. Stir gently.
8. Once the water returns to a boil, the gnocchi will begin to rise to the surface. Cook them for an additional 3 minutes, skimming off any foam that accumulates, then test for doneness. Drain with a large skimmer, add sauce, and serve immediately.
1. If you will not be cooking the gnocchi immediately, freeze them on a parchment paper–lined baking sheet in a single layer for 3 hours until solid, then transfer to an airtight bag, squeezing out the air before returning to the freezer where the gnocchi will keep for up to a month.