The Pioneer Woman Tasty Kitchen
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Gnocchi

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Level: Easy

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Description

Love gnocchi but a little too intimidated to make it yourself? Give it a shot! I did and was very pleased with the luscious little pillows of yumminess!

Ingredients

  • 2 pounds Russet Potatoes (about 2 Large), Washed
  • 2 cups Flour (plus More For Rolling)
  • 1-½ teaspoon Salt
  • 1  Large Egg, Lightly Beaten

Preparation

Place potatoes with skin on into a large sauce pan and cover with water by about 2 inches. Using medium high heat, bring to a boil, then partially cover and reduce the heat to medium. Cook for 35 minutes or until the potatoes are tender when punctured with a skewer, but before the skin splits.
Transfer the potatoes to a strainer.

As soon as you can handle the potatoes, use your fingertips to peel off the skin. The hotter the potatoes when riced, the lighter the gnocchi.

Cut the peeled potatoes into thirds. Over a large bowl, press the potatoes through a ricer or process though a food mill using a ricer-sized grater. Allow to come to room temperature, about 20 minutes.

In the meantime, mix the flour and salt together and sprinkle two large metal sheets with flour.

When the riced potato has cooled, pour the beaten egg over the potatoes. Then add the seasoned flour in thirds, kneading with each addition. Add the flour until the dough becomes cohesive, but is still just a little sticky and tender. Do not over-mix or the gnocchi may become dense and tough. You may not use all the flour.

Scoop the dough onto a lightly floured clean counter, knead just until it is smooth, and shape into an oblong. Cover with a clean dish towel to prevent drying.

Grab a handful of dough and gently roll, over a lightly floured surface, into a ½-inch thick rope. Then use a pastry scraper to cut ½-inch sections. Roll the sections of dough over the back tines of a fork held at a 45° angle. The result should look like a section of dough grooved on one side, with a bit of a valley on the other side.

Place the shaped gnocchi on the flowered baking sheet. Repeat with remaining dough, using both prepared baking sheets to keep the gnocchi from sticking together. The gnocchi can keep up to about 3 hours at room temperature before cooking.

Cook the gnocchi in 6 quarts of salted water on a rolling boil. Cook in 3-4 batches, stirring occasionally, until they float to the top, then cook one minute more.

Lift cooked gnocchi from the water, with a slotted utensil and transfer to a large pan or skillet containing your heated sauce of choice. Repeat until all the gnocchi has been cooked.

Toss in sauce and serve immediately.

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