7 medium potatoes
1 whole egg
22oz flour
1 pound salt


Wash potatoes and cover with salt. Place potatoes in preheated 350 degree oven for 1.5 hours. Remove meat of potatoes and run through foodmill or ricer. In a large mixing bowl knead potatoes, egg, flour, and any dry ingredient you might want to add until medium stiff dough occurs. Place on cutting board, cut into sections and cover with a towel. Roll out sections into 3/4" logs and cut into 3/4" sections. Roll off of fork into the floured bowl that the dough was made in. For storage of extra gnocchi, place on sheet pan or a shallow pan and place in freezer over night. The next day you can place the gnocchi in Ziploc bags for storage of up to 6 months or so.

To cook gnocchis, place in pot of boiling water and cook until all gnocchis float. After about 2 minutes of floating place in a hot sauté pan with butter and oil until golden brown.
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