How to: Make light as air homemade gnocchi

• Vegetarian

• Produce

  • 1 1/2 lbs Russet potatoes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 cup Flour
  • 3/4 tsp Salt

Found on cookingforkeeps.com

Description

Ingredients

• 1 ½ pounds russet potatoes
• ¾ teaspoon salt
• 2 eggs, scrambled
• 1 ¼ cup flour, plus more if necessary

Directions

• Place potatoes in a large pot. Fill with water and 1 tablespoon salt, make sure the potatoes are covered by two to three inches.
• Bring to a boil and then reduce to a medium-high heat, cook until potatoes are soft and can be pierced with a fork.
• Peel potatoes and half potatoes. Put each half in a ricer, and push potato through. Repeat with the rest of the potatoes.
• Spread the potatoes out on a baking sheet, sprinkle with salt and cool for 1 hour.
• Once the potatoes are cool, pile in rectangular mound.
• Pour eggs over potatoes and sprinkle with 1 cup of flour. Using your hands slowly incorporate all the ingredients.
• Once all the ingredients are incorporated, gently knead dough until smooth. DO NOT OVERKNEAD.
• Divide the dough into four quarters. Using your hands, roll each quarter into a rope, about ½ inch thick. Use flour as needed.
• Using a sharp knife, cut into gnocchi, they should be about ½ inch apart. The gnocchi should form a rectangular shape when cut.
• Using the tines of a fork, place the middle gently on the cut side of the gnocchi and roll forward towards the ends of the tine.
• To cook the gnocchi: Bring a large pot of water to a boil. Season liberally with salt. Add gnocchi in and cook for 7-8 minutes.
• Serve with sauce.

Nutrition