Potato Gnocchi

Potato Gnocchi
Photo by Scott Phillips

Ingredients

  • 2 lb. russet potatoes (about 4 medium), scrubbed
  • 1 large egg, lightly beaten
  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour, more for kneading and rolling
  • 1 tsp. kosher salt

Put the unpeeled potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot, and simmer the potatoes until they are completely tender and easily pierced wit...

View full recipe at Fine Cooking

Comments

Variations on Potato Gnocchi

  • Potato Gnocchi
    • 1 1/2 pounds russet potatoes, scrubbed
    • 1 large egg yolk
    • 1 cup (or more) all-purpose flour
    • 1 teaspoon coarse kosher salt
    • +2 other ingredients
  • Potato Gnocchi
    • Kosher salt
    • 1 teaspoon extra-virgin olive oil
    • 2/3 cup all-purpose flour
    • 1/3 cup cake flour
    • 2 pounds medium Yukon Gold potatoes


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