Handmade Gnocchi
Yield: 4 servings
Ingredients
- 3 large baking potatoes
- 3 eggs, lightly whisked
- 3 cups flour
- Sprinkled sea salt and freshly ground black pepper, to taste
- 1/2 teaspoon of nutmeg
- Olive oil
Method
- Bake the potatoes until they’re tender when pierced with a fork, about an hour.
- Scoop the flesh out of potatoes and put into a large bowl.
- While the potatoes are still a bit warm add the eggs, 2 cups of the flour, salt, pepper and nutmeg. Stir and knead until a dough forms, adding more flour if it seems too sticky. You may not need all the flour called for as potato sizes and moisture content vary.
- It is important not to add too much flour, or the gnocchi will be too dry.
- Divide the dough into 4 even pieces and roll each piece into a 1” wide ‘snake’.
- Cut the long ‘snakes’ into 1” pieces.
- Heat a large pot of water to boiling and salt it liberally.
- Drop the gnocchi into the boiling water and let them cook for 2-3 minutes, until they float to the surface.
- Drain well and toss with a bit of olive oil.