Gnocchi - Mine!

By Bellacucinam

Ingredients

• 5 lb bag of russets
• 5 eggs
• 4 cups of flour
• salt to taste

Details

Servings 20

Preparation

Step 1

* Start potatoes in cold salted water, cook until done.
* Cool slightly and peel.
* Cool a bit more, and pass through potato ricer.
* Cover loosely with parchment and leave in fridge overnight.
* Next day whisk eggs add to potato with salt (keep tasting)
* Add in flour a cup at a time.
* After 3.5 cups are incorporated try a little ball in boiling salted water to check consistency.
* Divide in 6 or 8 balls and roll out/form.

Yield: From the 5 pound bag got 4 pounds riced the next day.

Final count was 254 pieces, about 12 pieces per person with ragu mixed in.