Traditional Gnocchi
Delight in this traditional potato gnocchi recipe, capturing authentic Italian flavors with its delicate pillows of dough that melt in your mouth.
Prep time: 30 minutesCook time: 20 minutesServes: 4
Ingredients
2 lbs Russet potatoes
1 1/2 cups all-purpose flour
1 large egg
1 tsp salt
Instructions
1. Boil the potatoes with their skins on until fork-tender, about 40 minutes.
2. Peel the potatoes while still warm, and pass them through a potato ricer onto a clean surface.
3. Spread the riced potatoes into a thin layer and let cool slightly.
4. Sprinkle salt and half of the flour over the potatoes.
5. Add the egg and gently knead, incorporating the remaining flour gradually, until a soft dough forms.
6. Divide the dough into four portions and roll each into a 3/4-inch-thick rope.
7. Cut the ropes into 1-inch pieces and roll each piece over the back of a fork to create ridges.
8. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes.
9. Remove with a slotted spoon and serve with your favorite sauce.
Storage
Store uncooked gnocchi on a floured baking sheet in the refrigerator for up to 2 days or freeze for up to 1 month.
Reheating
Reheat cooked gnocchi by boiling in water for 1-2 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
