How to: Make light as air homemade gnocchi
Prep time:
Cook time:
Total time:
Serves: Serves 4
- 1 ½ pounds russet potatoes
- ¾ teaspoon salt
- 2 eggs, scrambled
- 1 ¼ cup flour, plus more if necessary
- Place potatoes in a large pot. Fill with water and 1 tablespoon salt, make sure the potatoes are covered by two to three inches.
- Bring to a boil and then reduce to a medium-high heat, cook until potatoes are soft and can be pierced with a fork.
- Peel potatoes and half potatoes. Put each half in a ricer, and push potato through. Repeat with the rest of the potatoes.
- Spread the potatoes out on a baking sheet, sprinkle with salt and cool for 1 hour.
- Once the potatoes are cool, pile in rectangular mound.
- Pour eggs over potatoes and sprinkle with 1 cup of flour. Using your hands slowly incorporate all the ingredients.
- Once all the ingredients are incorporated, gently knead dough until smooth. DO NOT OVERKNEAD.
- Divide the dough into four quarters. Using your hands, roll each quarter into a rope, about ½ inch thick. Use flour as needed.
- Using a sharp knife, cut into gnocchi, they should be about ½ inch apart. The gnocchi should form a rectangular shape when cut.
- Using the tines of a fork, place the middle gently on the cut side of the gnocchi and roll forward towards the ends of the tine.
- To cook the gnocchi: Bring a large pot of water to a boil. Season liberally with salt. Add gnocchi in and cook for 7-8 minutes.
- Serve with sauce.
Serving size: 1 dinner portion
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/make-light-air-homemade-gnocchi/
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