3 pounds potatoes
2 cups flour
1 large egg
1/4 cup olive oil
1/4 teaspoon salt


Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill or a meat grinder onto clean cutting board.
Fill a large pasta pot 2/3 with water on stove to boil.
Similar to how you make regular pasta, make a mound of the potatoes with a well in the center, the sprinkle with all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Do not overwork or the gnocchi will be tough.
Divide into two balls of dough and one out roll out into 3/4-inch diameter ropes of pasta then cut into 1-inch long pieces. Roll the pieces with fork to create ridges on the sides of the gnocchi. Drop these pieces into boiling water and cook until they float, roughly 1 minute. Strain out of water with a slotted spoon and place in a bowl with olive oil, tossing a bit to avoid sticking.
Repeat with remaining dough. Serve hot with your choice of sauces.


Gnocchi is a small dumpling made of semolina dough with eggs, but most commonly made with potatoes.

Gnocchi means lump in Italian. Gnocchi can be placed in a water bath after cooking, coated in oil and then saved in the refrigerator for up to a week or frozen for several months.

Great served with pesto, tomato ragu, alfredo sauce or even just olive oil and a bit of good parmesan cheese.


10.0 servings


Tuesday, November 16, 2010 - 12:00am


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