Gnocchi is the most fabulous little potato pasta ever! If you've never made it you should! Easy to make, easy to freeze, easy to cook. They are one of my favorite foods.
|Potato skins, baked tofu, and roast vegetables.|
2 lbs russet potatoes
1/2 teaspoon salt
2 Tablespoons olive oil
1 1/2 - 1 3/4 cups flour
Preheat oven to 400 degrees F.
Poke potatoes all over with a fork.
Bake the potatoes for about 45 minutes, until very tender.
Let them cool completely before peeling them.
Mash potatoes with the salt and olive oil. You want to mash them well, but not puree them. That makes the gnocchi sticky. A few lumps are okay.
Begin to add flour.
When you've added about half the flour you should be able to turn the dough out on a floured surface to knead.
Knead in the rest of the flour, until it's smooth and not sticky, but not dry and crumbly.
Divide the dough into thirds.
Roll the dough out to ropes about 1/2 inches thick.
Cut the ropes into pieces about 3/4 inch long using a pizza wheel or knife.
If you feel fancy about it lightly roll each piece down the tines of a fork to create the classic gnocchi look. I don't do that though because I like smooth gnocchi just fine.
To cook just boil in salted water for 2-3 minutes. They should start to float to the top when finished.
Remove with a slotted spoon and serve!