Potato Gnocchi Traditional Recipe
Pasta is a beautiful grain, but we all know the best pasta isn’t a grain at all. It’s a potato dumpling. Introducing the gnoccho.
Equipment
- Baking pan
- Fork
- Large pot
- Large spoon
Ingredients
- 4 russet potatoes
- 1 egg
- 1 cup flour all-purpose
- 1 tsp salt
Instructions
- Preheat oven to 350 degrees.
- Wash potatoes and poke in holes with a fork serveral times. Place potatoes in the oven for 30 minutes or until tender. Set aside to cool.
- Once cooled, remove the skins from the potatoes. Combine peeled potatoes, salt, and egg and mix by hand.
- Lightly flour a work surface and place potato mixture. Gently kneed the flour into the mixture until the flour is fully incorporated. Don’t kneed for longer than 1 minute; the dough should be soft and slightly sticky.
- Divide dough in 4 parts. Working with 1 part at a time, roll dough into one long log about 1 inch in width.
- Cut dough log into several 1 inch pieces. Roll each piece over the tip of a fork to get texture design. Repeat steps for the remaining dough parts and sprinkle all gnocchi with flour.
- Heat a large pot with water and bring to a boil. Salt the water at a boil and place gnocchi in the pot. Cook until gnocchi rise to the surface of the water and remove. Enjoy!