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.
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