Menu Enter a recipe name, ingredient, keyword...

Gnocchi

By

per serv: 220 cal

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2.5 lbs russet potatoes (5-6)
  • salt
  • 1.75 cups flour
  • 1 egg, lightly beaten

Details

Servings 8

Preparation

Step 1

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.

You'll also love

Review this recipe

Potato Gnocchi with Mushroom Sauce Slow Cook Chicken Stew with Gnocchi