Egg Noodles With Potatoes Recipe

How to make it

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• 1. Cook the potatoes until tender, 30-40 min.
• 2. Remove the potatoes from the water place on a large cutting board and remove skin as soon as they are cool enough to work with.
• 3. Mash the spuds. Don't over-mash - you are simply after an even consistency with no noticeable lumps. Save the potato water.
• 4. Let the potatoes cool on the cutting board 10 - 15 minutes.
• 5. Pull the potatoes into a soft mound - drizzle with the beaten eggs and sprinkle 1¼ cup of the flour, add the parsley & basil. Completely incorporate the flour and eggs into the potatoes. Scrape underneath and fold, scrape and fold until the mixture is a light crumble.
• 6. Very gently knead the dough. This is also the point you can add more flour (a little at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour. The dough should be moist but not sticky.
• Make the dough the shape you want. If you want Gnocchi type dumplings, read on.
• 1. Cut the dough into 8 pieces. Now gently roll each 1/8th of dough into a log, roughly the thickness of your thumb. Use a knife to cut pieces every ½ - ¾ inch. Dust with a bit more flour.
• 2. To shape the gnocchi roll each cut piece into a ball then place it in the palm of one hand or on a fork and press with the thumb of your other until you have a small almost doughnut with the hole not quite going through. See Photo
• 3. Set each dumpling aside, dust with a bit more flour if needed, until you are ready to boil them.
• 4. Now either re-heat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the dumplings in batches by dropping them into the boiling water roughly twenty at a time. They will float to the top when done. See Photo
• 5. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced.
• 6. Rinse to get rid of any excess starch.
• 7. Combine these with your favorite sauce and serve, family style.

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