Homemade Gnocchi
Ingredients
-
2
pounds
Russet potatoes
-
1 ½
cups
flour
-
1 ½
teaspoons
salt
Instructions
- Boil the potatoes in salted water until tender, about 45 minutes, then let them cool.
- Peel the potatoes and pass them through a potato ricer into a large bowl, allowing them to cool to room temperature.
- Add salt to the potatoes, then gradually mix in flour until the dough no longer sticks to your hands.
- Dump the dough onto a floured surface and knead it like bread dough.
- Divide the dough into six smaller balls and roll one into a rope about ¾ inch thick, cutting it into 1 inch pieces.
- Test one piece in boiling salted water; if too mushy, add more flour to the remaining dough.
- Press each piece against a fork to shape it, then cook the gnocchi in boiling salted water until they float, about 1 minute.
- To freeze, lay the gnocchi on a baking sheet in a single layer for an hour, then transfer to freezer bags.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
0g
Total carbohydrates
55g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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