Gnocchi

By KDHarmon

Ingredients

• 2 pounds Russet Potatoes
• 2 1/2 cups All-Purpose Flour
• 2 large Eggs
• 1 teaspoon Kosher Salt

Details

Adapted from abc.go.com

Preparation

Step 1

Place the Potatoes in a large pot and cover with Salted-cold water. Boil the Potatoes until they are soft, about 45 minutes. While still warm, peel the Potatoes and pass them through a Potato ricer into a large bowl.

Make a well in the center of the Potatoes and sprinkle with Flour. Place the Eggs and Salt in the center of the well and, using a fork, stir the Egg into the Flour and Potatoes. Bring the dough together, kneading gently until a ball is formed Continue to knead for another 4 minutes, until the dough is dry to the touch. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel, about 3/4-inch thick. Cut across the dowel to form 1-inch pieces. Using your thumb, lightly press the Gnocchi pieces down the backside of a fork. Repeat with the remaining dough. Spread out formed Gnocchi pieces on a sheet tray sprinkled with Flour. Cook immediately or wrap with plastic and store in the freezer.

To cook, bring 6 quarts of water to a gentle boil and add 2 tablespoons Salt.

Drop Gnocchi into the boiling water and cook until all the pieces have floated to the top of the water, about 1-2 minutes.