Presented by The Brick
- 2 lb. russet potatoes, scrubbed and peeled
- 2 cups all-purpose flour
- 1 egg lightly beaten
- 1 tsp. salt
Boil potatoes for 20 to 25 minutes until soft. Drain, transfer potatoes to a mixing bowl and cool. When potatoes are cool enough to handle by hand, add flour, egg, and salt to bowl. Mix ingredients until it forms one large mass. Remove dough from bowl and place on a clean floured surface. Knead dough gently until soft and smooth.
Divide dough into pieces the size of a baseball. Roll each into the shape of a rope 3/4-inch in diameter. With a sharp knife cut rope every 3/4 inch to make 3/4-inch squared-off pieces of gnocchi. Refrigerate until thoroughly chilled, at least 2 hours.
Bring a large pot of lightly salted water to a boil over high heat. Working in batches, add gnocchi, several at a time, and stir gently. Boil the gnocchi until they float to the surface, 1 to 2 minutes, scoop out with a slotted spoon and drain. Finish to your taste with a favorite sauce and serve.
SERVES 4 TO 6
Share This Article
As seen in the Winter/Spring 2020 Issue
Click to Visit Our Advertisers