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A light and fluffy potato pillow waiting for your favorite sauce whether a cheese or tomato based.
Ingredients
Scale
- 1 pound Famous Idaho Potatoes
- 3 1/2 ounces all-purpose flour
- 1 egg
- 2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Place the potatoes (washed, whole and with peels) in a large pot and cover with salted water.
- Bring to a boil, simmer and cook until tender (easily pierced with a fork or knife) about 50-60 minutes.
- Remove potatoes from water. When cool enough to handle (I place in a towel so I can handle them very quickly), peel and place in a rice or food mill.
- Combine all ingredients, mixing just until combined. Dough will be a little tacky, but that’s okay it’ll come out of it when you dump onto floured surface.
- Turn dough out onto a floured surface and roll into a roughly 12-inch log.
- Cut into three equal portions.
- Gently roll each portion into a long log about 3/4-inch thick. Cut each log into 3/4 to 1 inch pieces.
- Now you may use a knife to roll the gnocchi on or use a gnocchi board or leave as is.
- Place dough on a parchment paper lined cookie sheet covered in plastic wrap for up to one day OR place in a large pot of boiling salt water to cook just until floating about 2 minutes each.
- Serve with your favorite sauce!
Notes
- *The quicker you’re able to peel and place in ricer the easier it is to turn**
- **I mix all ingredients together in my KitchenAid, but you can mix in a bowl by hand**
- Prep Time: 30
- Cook Time: 60
- Category: BREAD
- Method: AMERICAN
- Cuisine: AMERICAN
Keywords: Gnocchi Recipe