Potato Gnocchi

By á-478

Ingredients

• 4 large idaho potatoes, 2 1/4 lbs
• salt
• 2 large eggs
• dash of white pepper
• 3 cups unbleached flour, or as needed

Preparation

Step 1

Put potatoes in large pot, pour enough water to cover by 3 fingers, bring to a boil and cook til tender when pierced. lift out of water and cool til just cool enough to handle. the hotter the potatoes are when peeled and riced the fluffier they will be. Scrape off peels and rice, spread out on layer to expose as much to the surface as possible to air

While cooling bring 6 quarts of salted water to a boil

On a cool work surface, gather cold rice potatoes in loose mound, well in center. Beat eggs and 1 tsp salt, white pepper, pour into well. Work potatoes and egg together with both hands, gradually adding flour as necessary to form a firm but moist dough. Stop frequently to scrape up dough that stick to work surface. forming should take no more than 10 m ins start to end. The longer dough worked, the more flour it will need and the heavier the finished gnocchi. as you work, dust hands, dough adn work surface with flour when start to feel sticky.

Cut dough into 6 equal portions. use outstretched fingers and palms of both hands, roll each piece of dough into a rope about 1/2 inch thick. cut rope crosswise into 1/2 inch pieces. sprinkle pieces with flour, roll between palms to rough ball. reflour your hands as necessary to prevent sticking. hold fork at an angle to your work surface. dip tip of thumb in flour, takd a dough ball and with tip of floured thumb press lightly but firmly against tines of fork.
dough will form a dumpling with deep indentation on one side and ridges on other. repeat. cook immediatley