{"id":2526,"date":"2023-06-01T00:37:50","date_gmt":"2023-06-01T00:37:50","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2526"},"modified":"2025-11-12T22:44:20","modified_gmt":"2025-11-12T22:44:20","slug":"potato-gnocchi","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/potato-gnocchi\/","title":{"rendered":"Potato Gnocchi"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Diomira Putano<\/h4>\n\n\n

If you have an instant pot, see NOTE below, otherwise:<\/p>\n

Put in a pot:<\/p>\n

4 medium russet (Idaho) potatoes with skin on<\/strong><\/em><\/p>\n

enough\u00a0water\u00a0<\/strong><\/em>to cover potatoes<\/p>\n

Cook for about 1 hour.<\/p>\n

Peel potatoes.<\/p>\n

Mash potatoes with a ricer.<\/p>\n

The cooler they get the stickier they become so don’t wait too long.<\/p>\n

Measure 2 cups.<\/p>\n

Spread out on a board.<\/p>\n

Sprinkle with\u00a0salt<\/strong><\/em>.<\/p>\n

Let potatoes cool and dry for a couple hours.<\/p>\n

Make a hole in center & add:<\/p>\n

1 egg<\/strong><\/em><\/p>\n

Around the potatoes add:<\/p>\n

1 1\/4 c flour + 1 Tbsp more<\/strong><\/em><\/p>\n

Mix until smooth. This is sticky.<\/p>\n

Add flour to board\/ fingers as needed to avoid sticking (about 1\/4 c).<\/p>\n

Roll dough into thick pencil like shapes. Slice.<\/p>\n

Place pieces on a floured surface, space them out or they will stick to each other.<\/p>\n