Potato Gnocci

  • Boil 4 Normal-size potatoes in their skin
  • Cool and peel and mash potatoes
  • Get 1 cup of flour on board, have more ready
  • Mix 1 egg into potatoes with hands, then add all of it to the flour
  • Make dough with flour, adding flour until dough is no longer sticky
  • Roll into snakes, cut them up, flatten with fork a little
  • Boil pieces in salted water until they float + 30 secs, don't overcook

Notes

  • This is just the gnocci. Still needs a sauce.

  • I recommend a cream sauce because of the whole potato-has-oxalate thing. But, really, why make this over homemade pasta or dry pasta? Is it worth it? I usually make this for others more than myself.

Last updated 2020-10-14