Ingredients
- 3 medium potatos russet variety
- 3/8 cup flour all-purpose
- 1/2 tbsp kosher salt
Servings: servings
Instructions
- Prick potatoes all over with a fork (6-7 times each), then bake in a 350* F oven directly on the rack until tender, about 1 hour.
- Let potatoes cool slightly.
- Scrape flesh into a bowl, then pass through a food mill or ricer onto a paper towel lined baking sheet (to absorb excess liquid). Let cool.
- Knead potatoes in a bowl with flour and salt to create a sticky dough.
- Divide dough into 6 equal portions.
- Roll each into a long, compact rope about 1/2" thick. Cut into 1" pieces. Depress a fork on one side of each piece to add texture, this will help sauce stick to them later.
- Working in 4 batches, cook gnocchi in a large pot of boiling salted water until they float, about 3 minutes. Using a slotted spoon, transfer cooked gnocchi to a pan of sauce.
- Serve with grated parmesan cheese.
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