Gnocchi
Making pasta at home is easier than you think. Try it at least once.
INGREDIENTS:
2 1/2 lb russet potatoes
1 large egg yolk
2 tsp salt
2 1/2 cups all-purpose flour
DIRECTIONS:
1. Peel and cube potatoes. Place in large pot and cover with water. Bring to a boil and boil for about 20 minutes or until tender.
2. Drain well and let stand for 5 minutes in strainer. Place potatoes through food mill or ricer in batches into a large bowl.
3. Let cool slightly. Stir in egg yolk and salt. Stir in enough flour to form soft slightly sticky dough.
4. Divide dough into 8 pieces. Roll into long rope about 1/2″ thick. Cut into 1/2″ pieces. Toss with flour.
5. Roll along with a fork or gnocchi paddle to imprint. Toss with flour. Place on floured baking sheets.
6. Repeat with remaining dough. Place in freezer for about 1 hour or until firm.
7. In a large pot of boiling salted water, add gnocchi in batches and cook for about 3 minutes or until they float.
8. Using a slotted spoon or small sieve, scoop out gnocchi and place in a large bowl. Repeat with remaining gnocchi. Serve with favorite sauce.
Prep: 45 minutes
Cook: 35 minutes
Serves: 8