Recipe

Potato Gnocchi Recipe

	Vally / All my dishes 1 year, 2 months ago These home-made potato gnocchi are way better than anything in the grocery store, and can be made with simple ingredients you've got at home. Prep:30m Cook:20m Servings:4	Vally
	gnocchi potato italian

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Ingredients

2 medium potatoes

2 cups flour (plus more for kneading)

3 eggs

salt to taste

Directions

Boil or bake potatoes and leave to cool.

Mash the potatoes

Stir in the flour and eggs.

Knead until a smooth, elastic dough, adding more flour as needed until not sticky.

Cut ball of cough into quarters.

Roll each quarter by hand into a long snake about a half inch in diameter. Cut off pieces an inch long and set in flour until ready to cook.

Set a pot of salted water to simmer. When ready, roll gnocchi off a fork with a thumb into simmering water. Do not boil!

Gnocchi are ready when they float to the surface. Remove from the water and drain (this can be done well in advance and left until just before serving.)

Gnocchi can be served au gratin or sauteed in olive oil and garlic, or in a sauce of your choice.

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