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Traditional Italian pasta made from potatoes and flour.
Prep Time: 45 min(s)
Cook Time: 80 min(s)
Recipe Type: Public
Posted By: jenniferrotch
Posted On: Jan 27, 2014
Number of Servings:
- 2 pounds - Potatoes
- 2 - Egg Yolks beaten
- 1 1/2 cups - Flour
- 1 pinchs - Salt
1) Preheat oven to 350. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let moisture escape.
2) Scoop out the potatoes from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato ricer, you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes while they are still warm.
3) Add the flour, egg, and a pinch of salt. Mix by hand until you have a nice pliable all of dough. Do not overmix.
4) Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out.
5) Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on a flat baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi for future use. Freeze them first on a floured or lined tray, then once frozen, you can put them into a freezer bag for easier storage. To cook, just put the frozen gnocchi into the simmering water for the next step.
6) Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Continue cooking the gnocchi in the same manner.