Homemade Potato Gnocchi

By á-2825

Gnocchi are served warm to hot and eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. They are generally home-made in Italian households. Common accompaniments of gnocchi include melted butter (sometimes fried butter) with sage, pesto, and various sauces.

Ingredients

• 2 medium potatoes, peeled
• 2 cups all-purpose flour
• 1 egg, slightly beaten
• Pinch of salt

Details

Servings 4
Adapted from everybodylovesitalian.com

Preparation

Step 1

Place the potatoes in a medium saucepan. Cover with water. Bring the water to a boil over high heat. Cook the potatoes until tender, but still firm – about 15 minutes. Drain the water and mash the potatoes with a potato masher.

Remove 1 cup of the mashed potatoes to a medium bowl. Reserve any remaining potatoes for another use or discard leftover potatoes. Add the flour, egg and pinch of salt to the bowl. Knead until the mixture forms a ball. Divide the ball into 4 equal portions. Roll each portion into long snakes on a floured surface. Cut into ½-in. pieces. If desired, use the back of a fork and roll each piece of gnocchi off the tines, making groves.

Bring a large pot of salted water to a boil. Carefully place the gnocchi into the boiling water and cook until the gnocchi float to the top, about 3-5 minutes. Drain. Serve with your favorite marinara sauce, pesto, butter with sage or your favorite Italian recipe!