Ingredients:
2 lbs (900g) potatoes (preferably starchy potatoes like Russet)
1 1/2 cups (180g) all-purpose flour, plus extra for dusting
1 large egg
Salt, to taste
1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Cook the Potatoes:
Boil the potatoes in their skins in a large pot of salted water until they are fork-tender (about 20 minutes). You can also bake them in the oven at 400°F (200°C) for about an hour.
Drain the potatoes and let them cool slightly. While still warm, peel off the skins.
2. Mash the Potatoes:
Pass the peeled potatoes through a potato ricer or mash them until smooth. Let them cool down a bit.
3. Make the Dough:
On a clean, flat surface, combine the mashed potatoes, flour, egg, and a pinch of salt. Optionally, add Parmesan cheese for extra flavor.
Gently knead the mixture until it forms a smooth dough. Be careful not to overwork the dough to avoid tough gnocchi.
4. Shape the Gnocchi:
Divide the dough into smaller portions. Roll each portion into a long rope about 1/2 inch (1.5 cm) thick.
Cut the rope into small pieces (about 1 inch long).
To shape them, you can use a fork to create indentations by pressing each piece of dough lightly with a fork and rolling it down, or use your fingers to form them into small ovals.
5. Cook the Gnocchi:
Bring a large pot of salted water to a boil.
Drop the gnocchi in batches into the boiling water. When they float to the surface, let them cook for an additional 1-2 minutes.
Use a slotted spoon to remove the gnocchi from the water and transfer them to a plate.
6. Serve:
Serve the gnocchi with your favorite sauce, such as a simple brown butter sauce, marinara, or pesto.
Optionally, top with more Parmesan cheese.
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