Gnocchi

 



WATCH VIDEO
Peel and cut potatoes into cubes

Place cut potatoes into a pot with hot water with a teaspoon of salt on medium high heat

POTATO RICER
This tools takes any boiled potato

Easy way to know if the potato is done
take a wooden spoon and choosing the biggest potato piece
Poke the potato if the knife breaks the potato easily without a snap then it is ready

Using the RICER and a strainer with a handle place each spoonful of potato in the RICER and close

This will press the potato and will make to a consistency like above

After pressing all the potato thru the RICER you are ready to begin
putting together your potato dough

Add two eggs and a teaspoon of Salt

 

Add one cup of flour

Begin to work with a wooden spoon keeping in mind that the
potatoes are still hot

Keep adding flour until you get it to working ready

Dust your rolling area

Place dough on area and fold flour into the dough until it is firm enough to work

When the dough is ready place on a cutting board
 cut into working pieces

WATCH HERE
Roll out into long rolls

IF YOU DECIDE TO FREEZE AND KEEP IF FOR ANOTHER DAY
take cooking sheet and line with aluminum foil
Sprinkle flour and place the gnocchi in the cooking sheet
Put in freezer and bag after frozen

IF YOU DECIDE TO COOK RIGHT AWAY
Fill up pot with hot water and salt
Once boiling drop the Gnocchi

Stir and keep an eye on gnocchi

Since this is mostly cooked just wait for them to float to the top and let boil for 5 minutes



Strain them out, Place on place and top with favorite Tomato Sauce and Grated cheese



Either way have it, enjoy it, refrigerate it or freeze for a later date.

Any way you have it try it and ENJOY



Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo