Name: Italian Gnocchi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Cuisine: Italian
Ingredients: 2 lb potatoes, see notes; 4 cup(s) 00 or all-purpose flour; 2 eggs; 1 tsp salt

Ingredients

Servings:

2 lb

potatoes, see notes

4 cup(s)

00 or all-purpose flour

eggs

1 tsp

salt

Directions 13 steps | 35 Minutes

Step 1

Bring a large pot of water to a boil. Boil the potatoes for 30-40 minutes or until a fork easily pierces the potato.

Step 2

Peel the potatoes while they are still warm.

Step 3

Mash the potatoes with a potato masher or a fork.

Step 4

Make a “volcano” with the mashed potatoes and then create a “crater” at the center. Crack the eggs in the center and add a pinch of salt

Step 5

Mix the eggs and the mashed potatoes.

Step 6

Work the flour into the mixture, incorporating it a little bit at a time.

Step 7

Knead the dough on a floured surface for 5-8 minutes, adding flour only when the dough becomes too sticky.

Step 8

The consistency of the dough should be compact, smooth and elastic. Shape the dough into a ball and cover it with a bit of flour. Let it rest for 10 minutes.

Step 9

Cut a piece of dough and roll it into a ½-inch thick cylinder.

Step 10

Cut the gnocchi into ½-inch wide pieces. Check the consistency of the gnocchi by boiling a few in a pot of boiling salted water. If the dough is too soft, add a bit of flour. If the dough is too hard, use less flour next time.