Gnocchi is a very simple potato pasta.
- Potatoes – 2lbs, peeled
- Flour 3/4-1 cup if baking potatoes, 1 1/2-1 3/4 if boiling potatoes
- 1 egg
- Peel potatoes and slice into big chucks and boil gently until mashable, or bake on 350 until mushable.
- If you have a ricer, that is great; if not, mash your potatoes as finely as possible, then add the egg and some salt
- Add flour
- Knead until combined, but do not overmix, adding any flour as needed. As always, start with less and work your way up.
- Get a salted pot of water gently boiling
- Grab a small handful of dough while keeping the rest covered with a wet towel, and roll out the dough into 1″ cylinders. I use non-stick spray when rolling, but you can use flour.
- Use a pastry cutter to cut them into bite-sized pieces and roll smooth; it is optional to roll with a fork to create indentions, or you can even buy a gnocchi board for about $10.
- Boil for about 1 1/2 to 2 minutes. Once they all float, I give it 20 seconds. I like mine al dente though you can cook it farther depending on preference. Scoop and drain them, and set on parchment paper.
- Sautée in butter or lard and use whatever sauce you choose
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