Matt Gelsinger Gnocchi
Made by for Test Your Tastebuds (10/13/2011)
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
potatoes
baking |
*
|
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¾ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
potatoes
baking |
*
|
|
| 1 | large |
eggs
lightly beaten |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 177 | ml |
all-purpose flour
|
|
Directions
Pierce the potatoes all over and bake at 350℉ (180℃) for 50 minutes. While the potatoes are still warm, cut them in half and scoop the flesh into a large bowl. Discard the skin. Using a fork, mash the potatoes well. Stir in the egg, salt and pepper. Sift the flour over the potato mixture and stir until just blended.
Scoop out a large spoonful of gnocchi dough. Roll each scoop on the work surface into about a ½ inch diameter rope. Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Set formed gnocchi on a baking sheet while you form the rest of the dough.
Working in two batches, cook the gnocchi in a large pot of boiling water until they have all risen to the surface, about 3 minutes.
