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Ingredients
| russet potatoes (diced): 5 1/2 cups (mashed) |
| all-purpose flour (unsifted): 3/4 cup |
| eggs: 5 (yolks) |
| whole nutmeg: 1/8 tsp |
| salt: 1 tsp |
| black pepper |
| olive oil: 1/3 cup |
Old Fashioned Potato Gnocchi
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Beat the egg yolks and then combine with the mashed potatoes, mix well.
- Add nutmeg, salt, pepper& apprx 1/2 cup flour.
- Knead to gether and add remainder of flour (hold back a bit you can add it later) Knead until you have a slightly sticky consistency if too sticky add remainder flour.
- Lightly dust your work surface with flour.
- Form the dough into sausage like rolls about 3/4" thick, cut into 1" pieces Use a fork to flatten the gnocchi leaving an imprint from the tines.
- Keep the fork rinsed clean so it doesn't stick.
- Meanwhile fill a 3 quart pot with water and bring to a boil.
- Drop about 18 gnocchis in at a time, they will sink to the bottom and when cooked float to the top When they are floating remove with a slotted sppon, sprinkle with a little olive oil, keep warm When ready to serve sprinkle with parmesan cheese.