Homemade Potato Gnocchi

  • 4 medium russet potatoes
  • 1 1/2 cups of all purpose flour
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tbsp of olive oil (some people use an egg)
Peel potatoes and cut in into uniform size

Boil the potatoes until fork tender

Mash the potatoes (if you like a little potato chunk in your Gnocchi then don't mash them completely)

Let the potatoes cool a little (It'll be a little easier to work with)

Place the flour on a clean surface make a little well in the middle and add the salt, pepper, oil and potatoes

Mix until the dough is completely mixed and let sit for 15 minutes

Roll the dough out to about a 1/4" (I didn't have a roller so I used an empty bottle (time to make more limoncello)

    • Cut a piece of the dough off and roll into 1" wide by 1/4" thick strips (I have a hand crank gnocchi maker which makes the next step easier)

    Roll the dough into dowels and then cut approximately 1" strips

    Roll the dough on the back of a fork to get the indents (this is important so they will cook properly)

    Bring a large pot of salted water to a boil and add the gnocchi

    The gnocchi will float to the top when they are almost ready (let cook for 1 more minute)

    Strain the gnocchi and I served with homemade marinara sauce and Parmesan Reggiano 



     


       

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