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Potato Gnocchi

Homemade gnocchi can seem intimidating but this was surprisingly fun and turned out so well! Sifted Red Spring Wheat Flour works great here, but any of the sifted flours would work just as well.

If you don't have a Gnocchi board, you can achieve a similar effect by rolling the cut gnocchi over the tongs of a fork.

Potato Gnocchi
2 lbs russet potatoes (approximately 4 medium)
1 1/3 cup of Flourist Sifted Red Spring Wheat Flour
2 tsp salt

Roast the potatoes in a 400 degree oven until fork tender.

Once cool enough to handle, remove the flesh from the skin of the potato and either mash or rice with a food mill. The riced potatoes will yield a smoother result, but mashed is equally delicious.

Mix in the flour and the salt, and turn out onto a work surface to combine fully with your hands.

Once combined, divide the dough into 8 wedges. Take one wedge and roll it out into a long rope. Once the rope is about 3/4" thick, use a dough scraper or a knife to cut the rope in 3/4" or finger width chunks. 

Using the gnocchi board, gently roll each chunk of dough down the board once and let it fall onto a floured baking tray. Each gnocchi will be unique, and we love it that way.

Bring a salted pot of water to a boil. Add the gnocchi and cook for 2 minutes or until they float. Toss in oil or melted butter and enjoy right away or toss with a sauce you love. Try roasted tomatoes like you see pictured, or a simple Pomodoro. 

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