My second gnocchi attempt was definitely more successful than the first. They turned out melt-in-your-mouth soft.
Even though I used the same measurements of everything else, I ended up needing less flour, which resulted in a softer, fluffier dough. And, someone had advised me on my last gnocchi post to let the dough rest for 30 minutes before forming and I think this helped too. Most doughs turn out better if you let them rest.
As for the vodka sauce…enough said ; )
(Yield: 3-4 servings)
1 large/2 small russet potatoes
¾ tsp salt
½-3/4 c flour
1 c marinara sauce
¼ c vodka
¼ c heavy cream
Gnocchi: wash and dry the potatos, and prick all over with fork. Cook in microwave until soft (most microwaves have a baked potato setting. If not, this should take 4-5 min.) Let cool slightly, peel and mash in a large bowl. Then add the egg and salt. Then add flour, starting with about 1/3 cup- keep adding bit by bit, kneading until a soft dough forms. It should not be sticky but should not fall apart either.
Wrap the dough in plastic wrap and let sit for 30 min. Then divide the dough into 4 parts. Working on 1 part at a time: on a floured surface, roll out into a log (about ¾” in diameter) and cut into 1” pieces. Continue with the rest of dough.
Bring a large pot of salted water to a boil and cook the gnocchi in it. Wait until they float to the surface (about 1 min) then cook another 3-4 min.
Sauce: combine the marinara and vodka in a skillet on medium heat. When the mixture starts simmering, turn the heat down and cook 12 more minutes (for the alcohol to evaporate.) Then stir in the cream.
When done, remove the gnocchi from the water with a slotted spoon and combine with the sauce. Garnish with Parmesan or some greenery.