- 2lbs russet potatoes, washed and peeled
- 1.5 cup potato flour (substitute with rice flour if you can’t find potato flour)
- 2 eggs
- 1 teaspoon salt
- Salted water
What you need:
- Potato ricer
- Cutting board
- Mixing bowl
- Slotted spoon
- Stock pot
How to make:
- Heat oven to 400°F
- Pierce potatoes with fork several times
- Bake the potatoes until fork tender
- Flour the cutting board liberally
- Allow potatoes to cool until you can handle them
- Rice potatoes directly onto the cutting board
- Whisk the eggs and salt
- Position the riced potatoes so that there is a well in the center
- Pour the eggs into the well
- Slowly combine, working from the outside to the middle to incorporate the eggs
- Going to be very sticky, but have no fear!
- Beginning working the flour into the potato/egg mixture with the fork until it starts forming dough
- Once it’s not insanely sticky, work with your hands
- The dough at this point should be firm; continue adding flour until it feels like Play-Doh
- Transfer to bowl and let rest for 30 minutes
- Remove the dough from the bowl and quarter it
- Reflour your work surface
- Roll out each quarter into a 1″ diameter log
- Cut each log into equal bite-size pieces
- Their exact size is completely up to you!
- For aesthetics, use the fork to form gentle ridges on one side of each piece
- Bring stock pot of salted water to a boil
- Carefully add the gnocchi to the pot
- Keep a watchful eye!
- Once the gnocchi floats at the top of the water, use the slotted spoon to remove them from the pot
- Serve with sauce of choice! (Keep reading for our recommended sauce!)
How to enjoy:
- Chef Alex loves to make gnocchi, and his favorite way to enjoy is with brown butter and sage: a pound of butter melted in a pan over medium-high heat; turn down to a bare simmer; once butter becomes a light caramel color and smells nutty, it is done; immediately add 4 to 6 sage leaves and a teaspoon of salt to the browned butter; voila! Toss the gnocchi in this sage-brown butter sauce, grate fresh parmesan over top, and serve immediately!
- Alternatively, get funky with your gnocchi and replace russet potatoes with sweet potatoes. Serve them hot with maple butter and whipped cream as a dessert!