I bought a large bag of potatoes and thought I would make Potato Gnocchi for Christmas.
This is a lot fun to make and they are so pillowy, light and melt in your mouth delicious!
Recipe
4lbs of Potatoes ( I used Russet as they seem to have less moisture) ..however, any potato type will do, such as Yellow or White
1 1/2 cups of pasta or all purpose flour. You may need more, based on how sticky your dough is. Inside room temperature, climate, humidity will all play a factor
1 tsp of salt
2 eggs – some recipes use only the yolks…I don’t like wasting the egg, so I used 2 large full eggs
Gnocchi Board or Fork — you can purchase the Gnocchi Board from Amazon (link below)
Potato Ricer (available on Amazon)
Your Favourite Pasta Sauce
Tips:
Incorporate ingredients into the potatoes with the scraper and light hand pressure. Don’t knead or over work the dough. This is a delicate dough where you don’t want to activate the gluten in the flour. This will yield a light, pillowy, melt in your mouth gnocchi.
These are so delicious, they are a crowd pleaser and everyone will want seconds!
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