homemade GnocchiSubmitted by: DISTELFLIEGE
IntroductionI love those, they are soft but not too soft, and much much better than premade Gnocchi I love those, they are soft but not too soft, and much much better than premade Gnocchi
10 medium sized potatoes
1 cup wheat flour
1 tsp baking soda
Cook potatoes, peel and mash afterwards. It works only with certain varieties of potatoes, they must be floury, or it won't work. Also, the mashed potatoes should be homogenous, without visible chunks.
Put the flour on a wooden surface, and the mashed potatoes on top. Make a little hollow at the top, pour the egg into it. Now put flour on your hands and knead the dough, adding flour while kneading so it doesn't stick to hands or the surface.
Divide into 4 balls, and make 2 long rolls out of the dough, about 1 inch thick. With a knife, cut each into about 20 pieces.
In a large pot, bring salt water to a very aggressive boil and throw a handful of Gnocchi in. They will rise to the surface when cooked, in about 2 minutes. Cook all the Gnocchi and serve with pasta sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user DISTELFLIEGE.