By | July 01, 2015

Ingredients

  • 1 pound russet potatoes, unpeeled
  • 1¼ cups semolina flour, sifted
  • 2 eggs, lightly beaten
  • Salt, pepper, and any other herbs

Instructions

Boil the potatoes in a 4-quart pot of salted water until they are tender, 25 minutes. Drain, and let cool enough to handle, but not completely. Peel and pass the potatoes through a ricer.

In a large bowl, combine flour, eggs, salt, and any herbs for seasoning. Mix by hand until a dough forms. Turn dough out onto a work surface and knead briefly. Divide the dough into six parts. Individually roll out each portion into a ½ inch thick rope. Cut the rope into ½ inch pieces, moving them to a floured surface. Using the back of a fork, imprint ridges with the tines. Repeat with all the portioned dough.

Bring a large pot of salted water to boil. In batches, add gnocchi, and cook until tender and firm, about 5 minutes. Using a large slotted spoon, transfer gnocchi to an ice bath. Be sure to bring each batch up to a boil before adding the gnocchi to the water. Toss in sunflower oil, or other vegetable oil. Gnocchi can be used immediately, saved for a week in the refrigerator, or 3 months in the freezer.

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Ingredients

  • 1 pound russet potatoes, unpeeled
  • 1¼ cups semolina flour, sifted
  • 2 eggs, lightly beaten
  • Salt, pepper, and any other herbs
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