MARTHASTEWART.COM

By brandymarshall

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 2 pounds Yukon gold or russet potatoes
• 1 tablespoon plus 2 1/2 teaspoons coarse salt
• 2 large eggs
• 1/4 teaspoon freshly ground pepper

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Lightly flour a baking sheet; set aside.
Put potatoes in a large saucepan, and
cover with cold water by 2 inches. Bring
to a boil; add 1 tablespoon salt. Reduce
to a simmer; cook until potatoes are very
tender, about 25 minutes.

Drain potatoes. When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a
medium bowl. Sprinkle with the flour, and add the eggs. Sprinkle with remaining 2 1/2 teaspoons salt and the pepper. Stir mixture with a fork to combine well.

Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 pieces. Roll each piece into a long rope about 3/4-inch thick. Cut ropes crosswise into 1-inch gnocchi.

Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other). Set aside on the floured baking sheet until ready to cook.