What cooking on author blog? I know that I don't normally share recipes, but this one was so good I had to share with everyone.
· 2 medium potatoes (any type)
· 2 1/2 cups of flour (roughly)
· 2 teaspoons of salt + additional 1 teaspoon of salt for cooking water
- Preheat the oven to 400 degrees F. Wash and toke a few holes in the potatoes with a fork.
- Bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.
- Combine the salt and flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
- After the potatoes are cool enough to handle, remove the skin, and mash the potatoes until no lumps are left.
Optional: Instead of hand mashing place the potatoes, use a potato ricer for a smoother texture.* Rice the potatoes right on top of the flour.
- Flour your hands and begin working the potato into the flour. Continue to work the mixture until it’s fully combined. Add more flour beyond the initial recipe, if the dough is sticky until the dough is nice and dry. The important thing is that the dough not be sticky.
- Once flour and potatoes are fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick.
- Cut pieces the gnocchi into 1-inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.
Optional: Use a gnocchi board or fork to press grooves into each piece of gnocchi. These grooves provide divots for a sauce to accumulate on the gnocchi in the final dish.
Note: The gnocchi can be cooked right away or stored in the fridge for 3 days or frozen for a few weeks. If not cooked immediately, lay out the gnocchi pieces with a bit of space between them and use wax paper, or something similar, between the layers of gnocchi and place in a ziplock or Tupperware to keep air out.
- Bring to a boil a pot of salted water.
- Add enough gnocchi to cover the bottom of the pot in a single layer and let it cook for a couple of minutes.
- Gnocchi floats to the surface of the water when it is almost done. Once it floats let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
- Add the next batch and continue until all the gnocchi are cooked.
- Toss cooked gnocchi in your favorite sauce.