GNOCCHI

VIEW RECIPE

GNOCCHI

SERVINGS

6 Servings

TOTAL TIME

PREP TIME

1 Hour

CALORIES

230 Kcal

1.5 Hours

KEY INGREDIENTS

- Russet Potatoes - Salt - Egg - Flour

Bring a pot of water to a boil. Cut potatoes in half and add them to pot. Boil until tender.  Once cooked, rinse potatoes in a strainer under cold running water until cool to the touch. Remove skin from potatoes.

BOIL

Rice peeled potatoes using a potato ricer into a large bowl.   Add the whisked egg, salt, and flour. Mix by hand until well combined.  Lightly flour a cutting board and continue kneading dough for an additional 20-30 seconds.

DOUGH

Roll the dough into a rope no thicker than 1/2". Cut the rope into 1/2" sections. Roll squares on the tines of a fork for gnocchi ridges. Bring another pot to a boil and add  15-20 gnocchi at a time. Boil until they begin to float. Remove from pot. Serve immediately with pesto or toss in a Lemon Garlic Sage Sauce.

 SERVE

To Store: Will last for 2 days in the refrigerator.  To Freeze: Place on a large baking sheet lined with wax paper & flash freeze. Remove from pan and add to a Ziploc bag or freezer-safe container.

NOTES

Get really good gnocchi with Russets. Use a starchy potato, not a waxy type, for the best fluffy texture. Cut the potatoes in half and the will boil faster.

NOTES

FOLLOW FOR MORE NOURISHING MEALS