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Basic Potato Gnocci Recipe

   
 

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     Basic Potato Gnocci

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 pounds baking potatoes (regular or sweet)
1 tsp salt
1/2 tsp powder
1 egg white
1.1/2 c all-purpose flour
 

Instructions
Pierce potatoes with a fork and bake in 400 degree oven for 1 hour until tender. Peel while still hot and send them through a potato ricer. Place the riced potatoes in a large bowl with salt, powder, and egg white. Add flour a little at a time and mix with hands until a rough dough forms. Don't over work. Transfer dough to lightly floured surface and knead for 1-2 minutes until smooth.
Break off a piece of dough, roll it into a rope about finger sized, and cut the rope into 1 inch pieces. Roll the pieces down a gnocci board if you have it, if not, roll them under the curved part of a fork to make the ridges.
Boil in heavily salted water. Gnocci are done about 2 minutes after they float to the surface. Serve immediately or fridge on a flour-dusted pan for up to 12 hours. Recommended- Brown in butter/oil on stovetop before saucing or stoup-ing or whatever other application desired. This makes them slightly crispy on the outside and wonderfully soft on the inside.


Originally Submitted
7/3/2011





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