Potato gnocchi is one of the ultimate comfort foods that exist. In a couple of easy steps you can make soft, pillowy & flavorful gnocchi in your own kitchen.
4cups (520g)flour+ a little more if needed
Start by washing potatoes and putting them in large pot with cold water. Add salt. Bring potatoes to boil and cook for 30-40 minutes until done. Do a fork test, if the fork goes in smoothly and potato is soft - it’s ready.
Run them under cold water. Cut each potato in half to release steam. Peel off the skin. If potatoes are still hot let them cool and release steam and water excess.
Sift previously measured flour and mound it on your work surface. Make a hole in the center of the mound using your hands or pressing a bottom of a measuring cup.
Using your hands (well floured) knead the dough just until it starts to come together.
Be careful not to over-knead it. If you knead for too long the dough will need more flour, which will make your gnocchi hard instead of soft and pillowy.
Rolling the dough and gnocchi:
Sprinkle some flour over your work surface. Cut off a piece of dough and roll a finger-thick rope, approx. ½ inch thick.
Using a scraper cut rope into ½- ⅔ inch pillows. Flour a wooden gnocchi board. Using your thumb finger, press and roll each pillow over the gnocchi paddle.
Once first batch is ready sprinkle it lightly with semolina or regular flour to prevent from sticking.
Repeat the process with the rest of the dough.
Preparing gnocchi for freezing:
Once a batch of gnocchi is ready, cover a tray that could go in the freezer with a kitchen towel. Generously sprinkle it with flour. Transfer gnocchi on the tray and put it in the freezer for 20-30 minutes. Once gnocchi start to become hard, take them off the tray and put in freezer zip lock bags.
How To Make Potato Gnocchi - Step By Step https://www.italianrecipebook.com/potato-gnocchi/