Ingredients
Equipment
Method
- Peel 2.5 pounds of potatoes and cut into medium-sized chunks2.5 lbs russet potato
- Place the potato chunks in a large pot and cover completely with cold water. Bring to a boil and cook until fork-tender.
- Drain the potatoes thoroughly. Pass them through a food mill fitted with a coarse disk into a bowl or directly onto your work surface.
- Turn the riced potatoes onto a clean, flat surface. Add 2 cups of all-purpose flour, 2 large eggs, and 1 teaspoon of salt. Gently knead the ingredients by hand until a cohesive dough forms. If the mixture is too wet, gradually add more flour until the dough is smooth and no longer sticky.2 cups all purpose flour, 2 large eggs, 1 tsp salt
- Cut off a small portion of the dough and roll it into a long, thin rope. Cut the rope crosswise into 1/2-inch to 3/4-inch pieces.
- Press each piece gently with the tines of a fork to create traditional ridges. Let the shaped gnocchi rest on a lightly floured surface for 20 minutes.
- Bring a large pot of water to a rolling boil. Carefully drop the gnocchi into the water. Once they float to the surface, they are fully cooked. Remove them immediately using a slotted spoon. (see notes)
Notes
Always cook the gnocchi before storing. Storing the dough raw causes it to absorb moisture and become mushy.