Gnocchi di Farina

Step 1

In a large saucepan, bring 2½ cups water to a boil over medium-high. Reduce to low and add 1½ teaspoon salt. While stirring with a silicone spatula, gradually add the flour. After all the flour has been added, cook the mixture, stirring constantly, until it forms a smooth, stiff, evenly moistened dough, about 2 minutes. Remove the pan from the heat.

Step 2

Lightly dust the counter with flour, set the dough on top and lightly flour the dough; the dough will be still hot to the touch. Using a rolling pin, roll the dough about ½ inch thick (exact dimensions do not matter), then use a bench scraper to fold the dough into thirds. Repeat the process 3 or 4 more times, or until the dough is still warm to the touch but workable; add more flour as needed to prevent sticking. Using your hands, knead the dough until smooth and elastic, about 3 minutes. Cover with a kitchen towel and let rest for 15 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment. Set a wire rack in another rimmed baking sheet.

Step 3

Using the bench scraper, divide the dough into 4 pieces and re-cover with the towel. Using your hands, roll one piece of dough against the counter into a rope about 18 inches long and about ¾ inch in diameter. Cut the rope into ½-inch pieces and lightly dust the pieces with flour. Dip the back of the tines of a fork into flour, then gently press into each piece to create a ridged surface. Transfer the gnocchi to the parchment-lined baking sheet; try to not allow them to touch. Shape the remaining pieces of dough in the same way.

Step 4

In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt followed by about a third of the gnocchi. Return to a boil, stirring once or twice, and cook for 2 minutes (the gnocchi will float to the surface even before they are cooked through). Using a slotted spoon and allowing excess water to fall back into the pot, transfer the gnocchi to the prepared rack; spread them out so they don’t touch. The gnocchi will be very soft at this point, but will firm up as they cool. Return the water to a boil, then cook and drain the remaining gnocchi in the same way, in two more batches.

Step 5

After the final batch of gnocchi has been transferred to the rack, reserve cooking water as needed for saucing; discard the remainder. Let the gnocchi cool for at least 10 minutes or up to 1 hour to allow them to firm up.