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Potato Gnocchi Recipe

Ingredients

How to make it

  • 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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The Cook

vally Toronto, CA

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