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Basic Gnocchi




Source of Recipe


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Recipe Introduction


Of all my Gnocchi recipes, this one is my favorite. And it's virtually fat free.


List of Ingredients




8 Medium Sized Potatoes
6-8 C Flour
Salt



Recipe



Peel and quarter the potatoes. Boil in salted water until tender, and then mash. While still warm, place the prepared potatoes on a large board forming a mound with a hole in the center. Slowly start adding the flour a cup at a time, mixing well with your hands and continue until you have created a soft workable dough. Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.

To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb. Cut into 1 inch pieces. To finish, take a fork and place it against your work board. With it's back towards you, press each piece of dough with your index finger firmly up the length of the fork tines. Let the gnocchi fall back onto the board and continue with the remaining pieces in this manner. Place the prepared gnocchi on a lightly floured baking sheet and either freeze as instructed above, or keep refrigerated until ready to use. To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface. Drain and top with your sauce of choice.