I spent a lot of time on this recipe, trying to shave off minutes. The way I used to make gnocchi when time was of no importance was to boil the potatoes whole, in their skins. When I switched to quicker methods, the dough no longer behaved. I tried cooking the potatoes in the microwave and then peeling off their skins, but they were too dry and crumbly when it came time to roll out the dough. I used varying methods of mashing the potatoes, thinking that might be the solution, but to no avail. I used different types of potatoes, thinking it must have to do with different starch levels, but that didn’t help either, and finally, I determined that the potatoes really needed to be boiled, after all. And so, ultimately, I decided to peel and dice the potatoes and boil them in the microwave. It worked! Traditional recipes also call for using a potato ricer, but I don’t have one, so I use an electric handheld mixer, and it works fine. If you have a potato ricer, by all means go ahead and use it.
Please note that these gnocchi keep very nicely after cooking, drizzled with a little olive oil and tightly covered in the fridge, so feel free to make them several hours or a day in advance and reheat lightly in the microwave before serving. You may also make the gnocchi and refrigerate them for a couple of days, cooking them when you’re ready. Serve them hot with your favorite sauce; I love them with just a little olive oil and truffle salt. Although truffle salt may sound exotic, it’s easy to find and is a really simple way to add a ton of flavor with just a tiny pinch. It may become one of your most frequently used ingredients (see Resources).