Gnocchi
By á-216
Rate this recipe
4/5
(1 Votes)
Ingredients
- 2 1/2 pounds russet potatoes (about 5 small)
- Coarse salt
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
Details
Servings 8
Preparation time 120mins
Cooking time 120mins
Preparation
Step 1
In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.
You'll also love
- Hot Crab Dip in Rye boat 4/5 (1 Votes)
- Soup, White Bean and Pasta 4/5 (1 Votes)
- Lemon Pasta Envelopes with Cream... 4/5 (1 Votes)
- Lemon Orzo Salad with Asparagus,... 4/5 (1 Votes)
- Chicken Penne with Tomato Garlic... 3.7/5 (3 Votes)
- Barley gnocchi with watercress... 0/5 (0 Votes)
Review this recipe