Basic Potato Gnocchi
Ingredients of Basic Potato Gnocchi
Unpeeled baking potatoes (about 3 medium potatoes) 1 3/4 lb 790 g Large eggs, fork- beaten 2 2 Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL All-purpose flour 1 1/4 cups 300 mL Water 8 cups 2 L Salt 2 tsp. 10 mLHow to Basic Potato Gnocchi
Bake potatoes in 400 F (205 C) oven for about 45 minutes or boil with skin on until tender. Let stand for 10 minutes until cool enough to handle. Remove peel. Press though coarse sieve or mash well in larde bowl (see Note 1). Let stand for about 20 minutes until lukwarm. Make a well in centre.
Add next 3 ingredienrs to well. Stir.
Sprinkle flour and cheese over potato mixture. Mix lightly with fork until mixture starts to come together.
Turn out onto lighrly floured surface. Knead gently 6 times until ball forms. Divide dough into 6 portions. Keep remaining portions covered. Roll 1 portion into 3/4 (2 cm) thick rop, using second amount of flour as needed to prevent sticking. Cut into 1/2 inch (12 cm) pieces (see Note 2). Arrange gnocchi in single layer on lightly floured baking sheet. Repeat with remaining dough portions. Makrs about 156 gnocchi.
Combine water and salt in Dutch oven. Bring to a boil. Cook gnocchi (see Note 3) , in 2 batches , for about 2 minutes, strring occasionally , until gnovvhi float to the top. Cook for 1 munute be fore removing with slotted spoon to sieve. Drain Transfer to serving dish. Cover to keep warm Makes about 4 cups (1 L)
Note 1 : The finer and fluffier you mash the cooked potato , the better the texeure of the gnocchi.
Note 2 : If desired , tines of a foek can be gently rolled along gnocchi to create rides.
Note 3 : To store , freeze uncooked gnocchi in single layer on lightly floured baking sheet. Store in a resealable freezer bag for up to 3 months. For best result, cook from frozen. Gnocchi can also be pre-cooked , tossed in a littlr cooking oil or melted butter and chilled in boiling water for about 3 minutes. Drain well. Add to your favourite sauce
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