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Homemade Gnocchi

An impressively easy entrée using common kitchen staples. Sauce not included!

Russet Potatoes (3)2 Cup Mashed
Garlic Powder1 tsp
Salt1/2 tsp
Flour3 cups
Egg2
Olive Oil1 tsp
Salt1/2 tsp
20 minute cook time on a stovetop

Prep

You will need medium pot and mixing bowl. Cut Russet Potatoes into quarters.

Step One

Place Russet Potatoes in the pot and cover in water. Boil until soft enough to poke with a fork but still firm, usually around 15 minutes. Use a strainer to cool using cold water from the tap. Peel under the tap using your hands or a knife.

Step Two

Combine Salt and Russet Potatoes in a bowl and mash using a fork or potato masher. Add Flour and stir thorougly before adding the Eggs. Stir until clumpy, then lightly flour your hands and knead the dough in the bowl until it forms a firm ball.

Step Three

Separate a golfball-sized piece of dough and begin rolling into a long snake shape. Keep working the dough until the diameter is slightly larger than your finger. Cut into 1/2 inch pieces and place on floured plate. Repeat until all the dough has been worked and sliced.

Step Four

Refill pot with water and add Olive Oil and second portion of Salt. Bring to a boil and drop the dough pieces in a few at a time. Boil for 5 minutes or until all the Gnocchi are floating. Strain and serve with desired sauce!

Pesto sauce is a favorite pairing for these gnocchi!