Submitted by Michael Watkins
Ingredients:
2 lbs. potatoes (about 6 medium-sized Yukon Golds)
1 c. flour
pinch of salt, optional
2 large eggs, beaten
Directions:
1. Boil potatoes until tender. Using the tines of a fork, scrape off the peel (optional). Mash the potatoes as fine as possible and fluff with fork.
2. Mix flour and salt. Add potatoes and mix. Add egg and mix together until you can handle it with your hands. Knead with your hands on a floured surface until the dough becomes smooth--it should be fairly light and fluffy feeling.
3. Bring a pot of water to a boil. Add the gnocchi. Remove with a slotted spoon as the dumplings rise to the top of the water--this can take less than a minute so you'll want to be standing right next to it.
You can use gnocchi is soups or just serve it with your favorite sauce.
Tip: We have found it is best to use a boiling potato. They have a different texture that makes them creamier and you're less likely to bite into a chunk of potato than when you use a russet.
Ingredients:2 lbs. potatoes (about 6 medium-sized Yukon Golds)
1 c. flour
pinch of salt, optional
2 large eggs, beaten
Directions:
1. Boil potatoes until tender. Using the tines of a fork, scrape off the peel (optional). Mash the potatoes as fine as possible and fluff with fork.
2. Mix flour and salt. Add potatoes and mix. Add egg and mix together until you can handle it with your hands. Knead with your hands on a floured surface until the dough becomes smooth--it should be fairly light and fluffy feeling.
3. Bring a pot of water to a boil. Add the gnocchi. Remove with a slotted spoon as the dumplings rise to the top of the water--this can take less than a minute so you'll want to be standing right next to it.
You can use gnocchi is soups or just serve it with your favorite sauce.
Tip: We have found it is best to use a boiling potato. They have a different texture that makes them creamier and you're less likely to bite into a chunk of potato than when you use a russet.
No comments:
Post a Comment