Everyone loves our gnocchi so we though we would share the recipe with you. This is a basic potato gnocchi recipe, if you have any questions, please feel free to ask in the comments below.
You will need:
4 Idaho Russet Baking Potatoes
1 Large Egg
2-3 Cups All Purpose Flour
1. Individually Wrap Potatoes in Foil and place on a baking pan and bake in a 450 oven for 1 hour until soft.
2. Unwrap potatoes and let them cool enough to handle. (Potatoes cannot cool down completely or they will get gummy.)
3. Peel potatoes and send through a potato ricer, while their still warm.
4. Add 2 cups of flour to the potato and incorporate, Scramble one egg and kneed it into the mixture. If dough still seems a bit sticky add some more of the remaining flour until not sticky.
5. Flour a work area to work your dough. Kneed the dough until it comes together. You can add more flour if necessary.
6. Section off pieces of the dough and roll out into a rope the circumference of a nickel.
Cut dough into about 1 ½” pieces and place on a floured cookie sheet.
7. In a boiling pot of salted water, add your gnocchi and cook until gnocchi floats to the top of the pot.
8. At this point you can add the gnocchi to whatever sauce you are using, or cool in an ice bath, and freeze.
Here are two examples of gnocchi dishes we love.
Gnocchi with mushrooms and peas.
Gnocchi Bacon “Mac~n~Cheese”
Photography by Kristen Emanuelson
