Gnocchi
Authentic homemade potato gnocchi
Servings: 4
Equipment
- Optional: Potato Ricer
- Optional: Gnocchi Board
Ingredients
- 1 kg russet potatoes, boiled and slightly cooled 4-5 large russets
- 2 large eggs
- 2½ - 3 cups all purpose flour
- pinch of salt
Instructions
- Peel and boil potatoes until tender. Drain well and allow to cool until you can handle them.
- Using a fork or a potato ricer, fluff potatoes into a pile on a clean smooth surface.
- Make a well in the middle and crack 2 eggs into centre. Whisk eggs with a fork.
- Sprinkle flour around the outside of the potato pile. Sprinkle salt over top.
- Using a light hand, begin to incorporate flour into potato mixture from the outside in, folding gently and turning. Mixture will be very crumbly and may appear to not be combining well but with patience the mixture will come together.
- Press dough into a flat circle and divide into 4 sections. Working with 1 section at a time, roll gently into long thin ropes. Cover remaining sections of dough with a damp towel to prevent drying out. (This is a good tip when learning to make gnocchi as you will be slower than an expert)
- If ropes become too long, cut in half and work with smaller pieces. Once the dough is rolled into 1.5 cm thickness or about half an inch, cut into small pieces, approximately 3 cm long or about an inch or so. Gnocchi puffs up when cooked so make sure your pieces aren't too big.
- Use the side of your thumb and a gnocchi board or fork, roll each piece to form a curved ridged gnocchi. Lay on a baking sheet on parchment dusted with flour.
- Continue with rest of dough. At this point gnocchi can be frozen and cooked later. Freeze on the baking sheet, then drop into freezer bags once frozen to prevent gnocchi from sticking together. Do not thaw before cooking and cook time will take slightly longer than fresh gnocchi.
- To cook fresh gnocchi, bring large pot of salted water to a boil. Slide all gnocchi off parchment into pot. Boil until all of most of the gnocchi float to the surface.
- Remove with a large slotted spoon or mesh ladle and toss cooked gnocchi into sauce of your choice for serving.