Preheat the oven to 350 degrees. Back potatoes for 45 minutes or until completely cooked. While potatoes are still warm, peel them and process through a ricer.
Place potatoes on a work surface and make a well. Add 1/3 of the flour, eggs and salt in the middle of the well. Use a dough scraper or your hands to work the ingredients together. Add the mustard and remaining flour.
Work the dough for about 3 minutes to form a ball. Pull off a small section of dough and roll it by hand on a lightly floured surface into a strip about a 1/2 inch thick. Cut 3.4 inch pieces off and roll on the back of a fork to create the desired gnocchi shape.
Cook gnocchi in salted boiling water. When they float to the surface, remove them and place in ice water to stop the cooking process. Serve immediately or store in the refrigerator for up to a day or freeze for up to a week.
CHEF ANDREA CURTO-RANDAZZO
Best known as a contestant on Top Chef, Andrea Curto-Randazzo is an award-winning chef, restauranteur and television personality. Italian raised, Andrea claims her grandmother was not only the “best cook ever” but a direct influence on her decision to pursue the culinary arts.
Andrea’s forward-thinking approach and affinity for seasonal, fresh foods has earned her a great deal of accolades including gracing the cover of Food & Wine magazine, being named Food & Wine’s Best New Chef in 2000, praise from The New York Times, Bon Appetit, Gourmet and the James Beard Association. Andrea competed in season 7 of Bravo’s Emmy award-winning television series Top Chef.
Andrea and husband, Frank currently own and operate Creative Tastes, a Miami-based full-service catering and event production company and Randazzo Management.
