Potato Gnocci

 Hello everyone,


This recipe is for my HOMEMADE POTATO GNOCCI


INGREDIENTS:

2 to 3 russett or yukon gold potatoes (washed and boiled or baked)

2 extra large eggs (beaten)

1 dash sea salt 

1 tblsp ground black pepper

1 tblsp extra virgin olive oil

2 c all-purpose flour (sifted)


DIRECTIONS:

1. After boiling or baking the potatoes mash them or put them into a ricer and let cool (DO NOT ADD BUTTER).

2. Make a well in the center of the potatoes and add the eggs and oil. 

3. Start mixing the ingredients with a fork and add the salt and pepper.

4. Start adding the flour and mix with the fork until dough starts to form then use hands to mix until soft dough ball forms.

5. Place dough into plastic wrap and place in refrigerator for 2 hours.

6. After 2 hours take the dough and form strips and cut stirps into pieces, roll the dough pieces down the back of a floured fork.

7. Place the gnocci on a parchment lined cookie sheet and let dry for an hour.

8. Once dried bring a pot of water or stock to a boil and cook the gnocci until they pop to the top.

9. Saute the gnocci in butter, garlic and shallots and serve.

10. Uncooked gnocci can be placed in the freezer for 3 months


I hope you enjoy this recipe.

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