Homemade Gnocchi - Potato Pasta
Bake the potatoes or alternately peel & boil potatoes until soft. Scoop them out. If you boil the potatoes drain let dry & cool before ricing them.
Rice them w/ a potato ricer.
Whisk the egg w/ the salt & drizzle over the riced. Gently mix the egg into the potatoes by tossing w/ a fork or your fingers.
Sprinkle 1 1/4 cups of the flour on the potato egg mixture. Toss w/ a fork to coat or your fingers. Add more flour if needed.
Cover & let the dough rest for 20 minutes.
Cut a piece of dough off w/ a bench knife, & roll it to form a long rope 1/2 inch in diameter.
Cut the rope into pieces 1 inch long.
Use a gnocchi roller to give the gnocchi it’s classic shape.
Or fork if gnocchi roller is not available.
To cook the gnocchi: Bring a pot of water to boil, add a tsp of salt to the boiling water.
Cook in small batches. When it floats to the surface of the water, it is cooked. Use a slotted spoon to remove the gnocchi from the boiling water.
The uncooked can be frozen. It can be stored also in a ziplock bag up to a month. Grab the recipe @ www.growwithdoctorjo.com
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