Potato Gnocchi

Photo by Stephanie Knewasser

From the kitchen of Diomira Putano

If you have an instant pot, see NOTE below, otherwise:

Put in a pot:

4 medium russet (Idaho) potatoes with skin on

enough water to cover potatoes

Cook for about 1 hour.

Peel and mash with a ricer.

The cooler they get the stickier they become so don’t wait too long.

Measure 2 cups.

Spread out on a board.

Sprinkle with salt.

Let potatoes cool and dry for a couple hours.

Make a hole in center & add:

1 egg

Around the potatoes add:

1 1/4 c flour + 1 Tbsp more

Mix until smooth. This is sticky.

Add flour to board/ fingers as needed to avoid sticking (about 1/4 c).

Roll dough into thick pencil like shapes. Slice.

Place pieces on a floured surface, space them out or they will stick to each other.

  • TO FREEZE: Place cut gnocchi on a cookie sheet lined with a silicone mat or parchment. Freeze. When hard to touch, toss in a freezer bag. Do NOT thaw before cooking. Thawing will cause them to all clump together into one big blob.

Bring a large pot of salted water to a boil.

Add gnocchi when water is boiling.

When they come to the top, boil for 1 minute.

Turn off gas, add cold water to pot, drain.

Spoon into a dish that has sauce in it.

Toss to coat, add more sauce & top with grated romano cheese.

NOTES

  • Using an instant pot to cook the potatoes eliminates the need for drying. 1 c water, IP rack, scrubbed potatoes w/ skin on, pierced a few times with a fork. Pressure Cook setting 15 minutes. Let pressure release naturally. -Stephanie

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