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Preheat the oven to 400 degrees F (205 degrees C).
Cover a baking sheet with
Kosher Salt (1/2 cup)
and place the
Russet Potatoes (6 cups)
on top. Pierce them all over with a fork and put them in the oven to bake for 1 hour and 10 minutes.
Remove the potatoes from the oven and split them open so they can cool. When they are cool enough to handle, use a fork to scrape out the insides into a bowl. You should have strands of potato. If you happen to have a potato ricer, you can scoop out the insides of the potatoes and push them through the ricer.
Turn the potatoes out onto a surface and create a well in the middle. Crack the
into the well and mix with the potatoes. Sprinkle the
All-Purpose Flour (2 cups)
and remaining 1 teaspoon salt on top and knead the dough until it just comes together.
Push the dough flat and cut it into 4 equal portions. Roll out one section of the dough into a 3/4-inch thick rope and use a sharp knife to cut it into 1-inch pieces.
Do this with the rest of the dough. When all the dough is cut, use the tines of a fork to gently, but firmly roll each piece to create ridges.
Allow the gnocchi to rest and slightly dry out so they hold their shape better when cooked.
To cook: Bring a pot of water to boil on the stove and add the gnocchi with a slotted spoon or spider. They are done cooking when they bob to the surface, around 1-2 minutes. Remove them with the spoon or spider.
To cook: Heat a sauté pan with olive oil or butter on medium heat. Cook the gnocchi until each side is a nice golden brown. You may need to do this in two batches. Toss the gnocchi with a sauce of choice.
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