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Gnocchi




Source of Recipe


ROCCO'S RADIO RECIPES


List of Ingredients




4 large Idaho potatoes, peeled, boiled till soft, dried, and mashed
2 cups all-purpose flour
2 cups “double zero” flour
1 cup semolina flour
4 eggs
Pinch of salt

Recipe



In a large bowl, combine the all-purpose flour, “double zero” flour, and semolina flour. (For gnocchi, add the potato to this bowl and combine.) Mix with a large spoon. Place the flour on a wooden surface in a mound. Make a well in the center with your hands. The opening should be a rough circle, about 4 inches across.
To the well, add the eggs, salt, and half of the water (if called for). Starting with your fingers, mix the wet ingredients together. Then, moving slowly outward, gradually incorporate the flour into the wet ingredients. Although it will seem impossible, you should eventually be able to form a kneadable dough. If it has not come together after about 15 minutes, add more water, a spoonful at a time.
When all the ingredients are incorporated, you will have a ball of dough that is slightly dry. Knead the dough until it is firm, smooth, and elastic, 8 to 10 minutes.