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Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 2 pounds Yukon Gold or russet potatoes
- 1 tablespoon plus 2 1/2 teaspoons coarse salt
- 2 large eggs
- 1/4 teaspoon freshly ground pepper
Method
- Lightly flour a baking sheet; set aside.
- Put the potatoes in a large saucepan, and cover with cold water by 2 inches.
- Bring to a boil; add 1 tablespoon salt.
- Reduce to a simmer; cook until the potatoes are very tender, about 25 minutes.
- Drain the potatoes.
- When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl.
- Sprinkle with the flour, and add the eggs.
- Sprinkle with the remaining 2 1/2 teaspoons salt and the pepper.
- Stir mixture with a fork to combine well.
- Turn out the dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes.
- Divide the dough into 4 to 6 pieces.
- Roll each piece into a long rope about 3/4 inch thick.
- Cut the ropes crosswise into 1-inch gnocchi.
- Roll a cut side of each dumpling against the tines of a fork with your thumb (forming ridges on one side and an indentation on the other).
- Set aside on the floured baking sheet until ready to cook.
