Homemade Gnocchi
Pillowy, just chewy and completely satisfying! The texture of this gnocchi is perfection.
Servings: 10 people
Ingredients
- 1000 grams mashed potatoes, russet are best approximately 4 1/2 cups, about 8-9 medium potatoes, Russet make the best gnocchi
- 485 grams 00 flour, can use all purpose approximately 2 1/4 cups
- 2 eggs, lightly whisked
Instructions
- Drop your potatoes whole into a pot filled with water. Cover and bring to a boil. Keep covered and cook for about 20 minutes or until soft. A fork should easily be able to stab into your potatoes. But we don't want the potato falling apart. Remove from the pot when done and let rest at room temp for 10 minutes to cool down.
- Once cooled, peel the skins off using a paring knife. Rice your potatoes over a large bowl using a potato ricer and let cool to room temp. Another 10 minutes or so.
- Pour your eggs over the mashed potatoes and combine using your hands to fully incorporate. Then sprinkle your flour over and using your hands, work to combine the dough. It should stick together and hold shape. If sticky, sprinkle with a little more flour and continue working it. Once ready, form it into a "loaf" shape.
- Transfer to a floured surface and using a pastry cutter, make cuts in the loaf running horizontally. Take the first piece and starting with your hands together in the center of the piece of dough, start rolling and moving your hands outwards. It will become a rope! Continue doing it until it's tripled in length. Cut into gnocchi pieces using your pastry cutter, about inch long pieces.
- You can use a gnocchi paddle to create the lines, or you can lightly press with a fork. If cooking immediately, drop your gnocchi into a boiling pot of heavily salted water. Once floating, they are done. If you're freezing to use later, place your gnocchi on a parchment lined sheet and freeze. About 20 minutes. Then transfer to a freezer safe ziploc bag. You will cook the same way, drop into a boiling pot of heavily salted water. Remove once floating.