Ingredients
- 3 to 4 Idaho/Russet potatoes
- 1 to 2 Tbsp Crisco
- 1 egg
- All-purpose flour
Details
Servings 4
Preparation time 60mins
Cooking time 70mins
Preparation
Step 1
Boil whole potatoes with the skins until fork tender. Drain water, remove skins and put potatoes through a ricer while potatoes are still hot.
Bury Crisco in the middle of the potatoes and store in a covered plastic container overnight.
Add 1 egg (2 eggs with more potatoes) and flour until the dough is not sticky. Cut dough in small sections and roll into a log the diameter of a small finger. Roll log into flour and cut diagonally. (Optional: dig out middle with two fingers.) Place gnocchi on dishes in single layer.
Bring water to a boil; then boil two dishes of gnocchi per batch in boiling water. When gnocchi are done, they will rise to the top. Place a colander over an empty pot and remove the gnocchi with a slotted spoon into the colandar to finish draining. Place gnocchi into a dish and add sauce.
Continue cooking the remaining batches and serve.
You'll also love
- Sausage and Rice Casserole 0/5 (0 Votes)
- Swiss Potato Kugel 0/5 (0 Votes)
- Pasta with Scampi Sauce 0/5 (0 Votes)
- PASTA ALLA RUSTICA 0/5 (0 Votes)
- Joey's Baked Macaroni 0/5 (0 Votes)
- Mamma Mia's Macaroni Salad 0/5 (0 Votes)
- Slow Cooker Chicken Stew with... 0/5 (0 Votes)
Review this recipe