• Alison Elliott

Russet Potato Gnocchi

Updated: Aug 1, 2020


5 russet potatoes (small)


2 c. flour (more flour when working the dough)

2 eggs (lightly beaten)

In a large pot bring salted water to a boil. Boil the potatoes for 40 minutes. Remove the potatoes from the water and peel the skin off with your hands. Use a potato masher to mash them up really well. You do not want any big chunks. Add the flour and beaten eggs to the potatoes and start working the dough. Knead the dough on a floured surface for 10 minutes. Divide the dough into 6 parts and roll it into a long rope. Cut 1/2 inch thick pieces for your gnocchi. Make sure they are well floured when combining all of the pieces in a bowl. Continue this process until all of the dough has been worked. Bring a large pot of water to a boil. Add the gnocchi and boil until all of the pieces float to the top. About 2-5 minutes.

Serving Size: 6

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