I’ve blogged about using the gnocchi from my last freezer batch and I promised to put up the recipe for it later, so….that time is now. I’ve actually had a lot of trouble with this recipe, because it seems to always be really wet and I need to add more flour. So here’s my adjusted recipe, if you can use less flour because your potatoes are drier, that’s even better. I’ve done them here with pesto, you can check out my pesto recipe here. You want to make sure to use starchy potatoes like russets, rather than waxy potatoes like Yukon gold or red potatoes.
1.5 pounds russet potatoes, boiled for 35-45 minutes or just until a knife goes in and out easily
2 cups flour
1 teaspoon salt
Put the potatoes through a ricer while they are still hot and then let the potato cool completely. You can skin them, but I just put them through the ricer and the skin gets stuck on the inside.
Once the potato has cooled, sprinkle the flour over and make a well in the center. Put the egg and salt in the well and start to bring together with a fork.
Bring together and start to knead the dough until it forms a ball. Continue kneading for a couple minutes. Start to roll out pieces of the dough in ropes and cut into 1 inch pieces. Roll the pieces over the tines of a fork to create ridges.
Put them onto a floured cookie sheet until you are ready to cook the whole batch. You shouldn’t let them sit around too long though, because they start to get mushy the longer they sit out. I generally put the leftovers into plastic containers with layers of parchment paper between them to keep them from sticking.
Cook them in salted water like you would pasta. I try to make sure I don’t put too many in at a time because you want to make sure the water continues to boil and doesn’t cool down. If the water stops boiling, they may get mushy. Cook for about 2 minutes, until they float aggressively. Strain and put into a saute pan with whatever sauce you are using for the last minute.