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Ingredients
- 3 lb russet potatoes
- 2 cups flour
- 1 egg extra large
- 1 pinch salt
- 1/2 cup canola oil
Preparation
Step 1
Boil or bake potatoes until soft. Mix riced potatoes, flour, salt, egg on pasta board.
Set ice bath with 6 cups ice
Boil 6 cups water near boiling
Drop formed gnocchi into boing water and cook until they float about 1 min. As they finish boiling remove to ice bath. Let them sit several min. drain and toss with 1/2 cup oil. Store covered in refrigerator up to 48 hours.