Gnocchi

per serv: 220 cal

Gnocchi
Gnocchi

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2.5

    lbs russet potatoes (5-6)

  • salt

  • 1.75

    cups flour

  • 1

    egg, lightly beaten

Directions

In a large pot, bring potatoes to a boil in salted water. Cook until tender, 35-40 minutes. Lightly dust 2 parchment lined baking sheets with flour, set aside. Drain potatoes and peel while still warm with a paring knife. Pass potatoes though a ricer onto a work surface. Let cool completely. Sprinkle potatoes with flour and 2 tsp salt. then top with egg. With your hands, work mixture into a dough. Knead until smooth but not elastic, using more flour if necessary, about 4 minutes. Divide dough into 8 portions. Roll each into a rope 1/2 inch thick. Cut each rope into 1/2 inch pieces. Gently roll each dough piece against the back of a fork to make ridges, then arrange on a single layer on baking sheets. Bring a large pot of salted water to a boil. Add a few handfuls at a time to water, cook until floated to top, 2 minutes. Transfer cooked gnocchi to a sauce. To freeze: place raw gnocchi on baking sheets in a single layer, freeze until firm, then transfer to freezer bags for up to 1 month. Thaw 30 minutes before boiling.

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