Homemade Potato Gnocchi has been on my to do list for a long time. I had some potatoes that needed to be used so I thought I would give it a try. Worst outcome- I lose about $1 for the ingredients and some time.
2 Cups Grated Baked Potato
1 1/3 Cup Flour
1 Teaspoon salt
Bake 2 large russet potatoes in the oven. I actually had smaller potatoes so I used several to get to the 2 cups. Once the potatoes are baked, cut them in half and remove the skin. Use a cheese grater to grate the potatoes into a fluffy mound. You want even consistency. If you have a ricer, you can use that instead.
Mix in the flour and salt. It will be a bit difficult to mix- use your muscles! Once mixed, place on a floured surface and knead. You want the flour and potatoes to be an even consistency. The dough should not be sticky. If it is sticky, add more flour.
Roll the dough into 3/4″ ropes. Make sure the surface you are rolling on stays floured.
Cut the rope into 3/4″ pieces to form the gnocchi. Use a fork to press grooves into the pieces. You can also form the dough into a gnocchi shape- slightly curl the ends under.
Gnocchi can be frozen if you are not using them immediately. Place them on a baking sheet and flash freeze. After they are frozen through place them in a freezer bag.
To cook the gnocchi place in boiling water for about two minutes. You will know when they are done because they will float to the top.
I made a simple sauce with a can of diced tomatoes and pesto.
My boys loved these! I make no claim that I am a pro at this. I have heard that gnocchi are temperamental- sometimes they turn out and sometimes not. I would say that I made mine a bit too big- they do enlarge slightly when cooked. I encourage you to give them a try!
Make sure to take a look at the rest of my easy recipes!