- Boil the potatoes until they are tender. Make sure not to overcook them to the point that the skin breaks.
- Once cooked, peel and food mill the potatoes onto a clean work surface. After the potatoes have cooled, add the flour and egg and mix until a dough is formed. Do not overmix the dough or it will be gummy.
- Roll dough into long dowel shapes, and then cut into small, gnocchi-sized pieces.
- Refrigerate if using the same day, or keep in the freezer for up to 1 month.
- To cook: Gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well.
- Pair the gnocchi with your favorite sauce: tomato, ragu, pesto or brown butter and sage.
Banner Image:
ricotta gnocchi basil.JPG
Teaser Image:
ricotta gnocchi basil.JPG
Ingredients:
5 large russet potatoes
1 large egg
1 cup (4 ounces) all-purpose flour
Nutrition:
Calories: 330, Total Fat: 1g, Saturated Fat: 0g, Sodium: 30mg, Total Carbohydrate: 72g, Fiber: 5g, Protein: 10g
Author:
Recipe courtesy Michael Lombardi and Kevin O’Donnell, chefs, SRV restaurant . Photo of gnocchi by Annie Copps.
Dietary choice:
Vegetarian
