INGREDIENTS
2 pounds of Brown Russet Potatoes Did you Know: You can substitute a Russet Potato with a Yukon Gold Potato.
3 cups All purpose flour
1 large egg
1/2 teaspoon sea salt
INSTRUCTIONS
Boil the potatoes for approximately 10 to 15 minutes. You can use a small to medium sized potato Did You Know: Larger potatoes will take longer to boil).
You may leave the skin on while boiling the potatoes. Use a fork to check the potatoes and make sure they are fork tender.
Let the potatoes cool. Don't touch them while their hot.
Peel the potatoes and throw them into a medium-sized bowl.
Get a potato masher to mash the potatoes until there a smooth and creamy consistency. Dump the mashed potatoes onto a large cutting board.
Please be sure to let the potatoes cool enough so when you add the egg it won't immediately cook.
Note: You will know the potatoes are cool enough when you can handle them easily with your hands. Add 1 cup of flour and 1 teaspoon to the potatoes. Add 1 egg to the flour and salt mixture. Mix the egg into the potato and flour mixture. When all of the flour has been fully incorporated into the potato mixture then add the remaining flour.
Mix everything until all of the flour is absorbed. It should have the texture of bread dough. Take a small portion of the potato gnocchi dough and roll into a long tube. Use a knife to cut the tube into 1/2 inch pieces. To make the classic gnocchi shape take a piece of gnocchi and roll it across a fork to leave the impression of the fork tines into the dough.
Cook the gnocchi by boiling it in a large pot of salted water for about 2 to 3 minutes, or until the gnocchi floats. You can finish your gnocchi with a simple butter and Parmesan cheese topping if you like. For this take about 2 cups of cooked gnocchi, and place in a bowl, and add 1 1/2 tablespoons of butter, 2 teaspoons of Parmesan cheese, and mix together well.
You can leave the gnocchi until and in air tight container for up to 48 hours so you can cook it during the next day or two. Enjoy. I know I will.
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