Chef Kim Alter, Haven
1 pound Russet potatoes
1 cup all-purpose flour
1 whole egg
3/4 teaspoon salt
Preheat the oven to 350 degrees. Place a layer of rock salt or kosher salt on a baking tray, and place all of your potatoes on the salt. You can also just bake them without the salt. It takes about 45 minutes for them to cook. When they’re tender, let them cool a little and scoop out the insides. Push the potatoes through a food mill onto a clean surface. Add the salt and egg to the potato and mix with your hands. Slowly add in flour, constantly mixing the dough with your hands. Gently work the dough until it all comes together. Let the dough rest for about thirty minutes. Fill a medium pot with water, salt lightly, and bring it to a boil. Roll out the dough and cut it however you like – there are a lot of methods and I won’t bore you with all of them. The point is to make them bite-size and more or less the same size so they cook in the same amount of time. Once the water is boiling, add in the gnocchi. When they start to float to the top of the water they’re almost done! Let them cook another two minutes so they’re not floury inside, and then fish them out with a slotted spoon and put them in the sauce.
2 heads corn, shucked and kernels cut off the cob
2 tomatoes, chopped
2 spoonfuls of butter
2 sprigs thyme or tarragon (optional)
You can make this while your gnocchi is cooking.
Melt the butter in a saute pan set over medium heat. When the butter’s bubbling, add the corn and some salt. Stir it constantly for two minutes, then add the tomoatoes and a pinch more salt (it’s good to season as you go, and not just at the end). Add the gnocchi and the herbs, if you’re using them. Taste! Add more salt or black pepper if you think it needs it.