Step-by-step instructions to create the perfect gnocchi, use only russet potatoes or you will have a “gluey glob”!
Gnocchi may be frozen, place gnocchi on a baking sheet, freeze until firm then toss into a freezer bag, drop gnocchi into boiling water from frozen state
Servings 6
INGREDIENTS:
4 medium russet potatoes, peeled and quartered
1 large egg, lightly beaten
3 teaspoons salt, divided
1-3/4 to 2 cups all-purpose flour
about 3 quarts water
pasta sauce or alfredo sauce
INSTRUCTIONS:———————————————-
Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for 15-20 minutes or until just fork-tender.
Transfer to a bowl then mash until very smooth.
Measure out 2 cups mashed potatoes then place into a large bowl (save any remaining mashed potatoes for another use) cool the mashed potatoes slightly.
Stir in egg and 1 teaspoon salt.
Using a wooden spoon gradually beat in 1-1/2 cups flour until blended (dough should be firm and elastic, keep adding in more flour a small amount at a time if needed until you achieve that texture).
Turn onto a lightly floured surface; knead 15 times.
Roll into about 1/2-inch -wide ropes.
Cut ropes into 1-inch pieces.
Press down with a lightly floured fork.
In a large saucepan bring about 3 quarts of water and remaining 2 teaspoons salt to a boil.
Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi floats to the top and are cooked through.
Remove with a slotted spoon.
Serve immediately with pasta sauce or alfredo sauce and Parmesan cheese (if not using right away toss the gnocchi generously with oil and refrigerate until ready to use, just heat in the microwave before serving).
You will also find this recipe and more of my favorites on Recipezazz.com