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Put the potatoes in a large pan with enough cold, salted water to cover, bring to a boil and boil until tender, about 30 minutes. Drain and cool slightly, then peel the potatoes and mash or pass through a ricer. Stir in the egg, followed by the flour and a generous pinch of salt. Mix well, kneading gently, to form a smooth dough. On a well-floured board, divide the dough into four equal pieces. Roll each portion into a 3/4-inch rope and cut into 1-inch pieces. Lightly flour the pieces and form the gnocchi by pressing a good-sized dimple in each piece with your thumb or rolling each piece on the inside tines of a fork to create little boats with decorative exteriors. Keep gnocchi pieces separate on a well-floured tray until ready to cook. Store any uncooked gnocchi in the freezer. Makes about 1 3/4 pounds.