Ingredients
- 3 pounds russet potatoes
- 2 cups all-purpose flour
- 1 egg, extra large
- 1 pinch salt
- 1/2 cup canola oil
Directions
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
















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By kyliestephens_9...
Ridgefield, CT
on February 22, 2012
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I have never made Gnocchi before, but love it when I order it at restaurants. This was the easiest and most delicious recipe. I would definitely make this again. We made it with a Alfredo sauce, but would be great with any sauce.
By aadams1201
on January 08, 2012
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This was my first time making gnocchi and ever eating gnocchi. The dough was fabulously easy to work with. I tossed it with a garlic chicken stock sauce and chopped zucchini. Yum!
By gillsteph_8787071
Wrentham, MA
on April 03, 2011
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Made a batch earlier today and stuck them in the freezer until dinner. Just cooked off a couple and added some butter and parmesan to test them. Like little creamy potato pillows. Going to cook them up, brown them in butter and bake them off with some meat sauce and mozzarella later. Just remember that not all potatoes cook in the same time. Test them after about 30 minutes and you might need to take them out one at a time and leave others in longer.
Read all 29 reviews