Peel and quarter potatoes. Boil covered in boiling salt water. Cook until tender. Drain and mash while hot. Measure flour into bowl. Make a well and add potatoes, mix while hot to make a soft elastic dough.
Turn dough onto a floured surface and knead - adding more flour until dough is smooth. Break off pieces of dough and use palm to roll into 1 inch thickness. Cut into 3/4 inch pieces. Curl each piece by pressing lightly against tines of fork.
Heat water in large cooking pot to a rolling boil. Add gnocchi. Cook until they surface (8-10 minutes). Drain well and serve with sauce.
Originally Submitted
12/27/2011
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