1 Egg, Lightly Beaten
1 tsp Salt
1 1/4 to 1 1/2 Cups Flour, plus more for Dusting
Cook the Potatoes:
Option 1: Oven
Heat your oven to 400 degrees. Stab Potatoes with fork, bake them for 45 minutes to 1 hour, depending on size, until a thin knife can easily pierce through them.
Option 2: Microwave Oven
Stab Potatoes with fork, cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
Make the Dough:
Let the potatoes cool enough to touch, then peel them with a knife or a peeler. Run the Potatoes through a potato ricer (oh I wish I had a ricer...) or grate them on the large holes of a box grater (grated baked potatoes will fall apart). Cool them to lukewarm, about another 10 minutes. Add the Egg and Salt, mixing to combine. Add 1/2 cup Flour, and mix to combine. Add the next 1/2 cup Flour, mixing again. Add 1/4 cup Flour, and see if this is enough to form a dough that does not easily stick to your hands. If not, add the last 1/4 cup of flour, 1 tablespoon at a time, until the dough is soft but only a little sticky, and able to hold its shape enough to be rolled into a rope. Knead the dough together briefly, gently, on a counter, just for a minute.
Divide the dough into eighths. Roll each piece into a long rope, about 3/4-inch thick. Cut each rope into 3/4-inch lengths. Place the gnocchi on a a parchment-lined tray.
[If you'd like to freeze gnocchi for later user, do so on this tray. Once they are frozen, drop them into a freezer bag until needed. No need to defrost before cooking them; it will just take a minute or two longer.]
Cook the gnocchi:
Divide the dough into eighths. Roll each piece into a long rope, about 3/4-inch thick. Cut each rope into 3/4-inch lengths. Place the gnocchi on a a parchment-lined tray.
[If you'd like to freeze gnocchi for later user, do so on this tray. Once they are frozen, drop them into a freezer bag until needed. No need to defrost before cooking them; it will just take a minute or two longer.]
Cook the gnocchi:
Place the gnocchi, a quarter-batch at a time, into a pot of boiling well-salted water. Cook the gnocchi until they float — about 2 minutes — then drain.
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