An impressively easy entrée using common kitchen staples. Sauce not included!
|Russet Potatoes (3)
|2 Cup Mashed
You will need medium pot and mixing bowl. Cut Russet Potatoes into quarters.
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.
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.
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.
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!