Fundamentally Good

Step 1: Boiling the Potatoes

Step 2: Work the Dough

Step 3: Rest

Step 4: Form the Gnocchi

Step 5: Cook the Gnocchi and Serve

Recipe: Potato Gnocchi

Ingredients

• 2 lbs potatoes
• 1 2/3 cups all-purpose flour, plus 1/3 cup for working
• 1 tbsp salt
• 1 large egg (or 1/4 cup olive oil, for a vegan option)
• 1/4 cup olive oil

Directions

Bring a large pot of water and salt to a boil. Peel potatoes and cut them into 1-2″ pieces. Boil the potatoes for about 10 minutes, or until very soft. Strain the potatoes from the water.

Let the potatoes cool a bit before working with them, so they don’t cook the eggs if/when you add them to the dough.

In stand mixer with a whisk hook, add potatoes, salt, olive oil, and eggs (or additional olive oil) until smooth. After combined, gradually mix in 1 2/3 cups flour with the dough hook attachment.

On a lightly floured surface, knead into a neat dough ball and work in the additional 1/3 cup of flour. Cover or wrap with plastic or a damp cloth and set aside letting rest for 30 minutes.

Divide the dough into 4 pieces. Roll each piece into a very long skinny rope (about 1/2″ in diameter) and cut into small pieces. Roll the pieces into little 1/4-1/2″ balls. Roll each gnoccho on wooden paddle with ridges.

In a large pot of boiling water, cook the gnocchi – Once it rises to the surface and floats, let it cook for 2-3 minutes and pull from water. You can pan fry the gnocchi or finish them in a sauce.

Note: This recipe makes a whole lot of dough! You can freeze any unused dough for later use – It tastes just as great later, just remember to de-frost it to room-temp before working it.