It's easier than you think! I love making these and having tons to freeze for meals down the road. I divide them in several bags so I can just grab one and use per dish!
Prep: 15 minutes
Cook: 60 minutes
SUPPLIES
Medium Saucepan
Medium Mixing Bowl
Masher
Wooden Spoon
Fork
Baking Pan
IN THE KITCHEN
Russet Potatoes; cut into quarters 1 ½ pounds (3-4 potatoes)
Flour 1 ¼ cups plus
Salt 2 teaspoons
Egg; beaten 1
Unsalted Butter; room temperature ¼ cup
LETS COOK
1. Place potatoes in saucepan and cover with water 1 inch over.
2. Boil for 45-55 minutes or until soft.
3. Remove from water and careful remove skin.
4. Place potatoes in a bowl. Mash.
5. Add flour and salt; mix with spoon.
6. Make a well in the center; add eggs and knead.
7. Once the dough is formed, move to a floured surface (counter works perfectly)
8. Form into a rectangular shape; think loaf of bread.
9. Start by slicing off a piece (like bread) then roll that into a thinner, rope-like form.
10. Cut into ¾ inch pieces, lightly dust with flour then place on a clean baking sheet.
11. Repeat steps 8 and 9 for the remaining dough. You should now have lots of uncooked gnocchi!
12. You can cook immediately or freeze the gnocchi for later use (skip to step 15)
13. Bring a medium saucepan full of water to boil.
14. Working in batches, drop gnocchi into boiling water. Once the gnocchi have floated to the top, they are done (5-7 minutes). Remove with slotted spoon.
15. To freeze the gnocchi, place the baking sheet in the freezer. After 2 hours you can remove and place the gnocchi into freezer bags. First freezing on the baking sheet avoids them sticking together in the bag - enjoy!
