* Potato Gnocchi

Potato Gnocchi

3 lb medium russet potatoes, scrubbed and pricked with a fork.
3/4 cup all-purpose flour
1 TB kosher salt
 
Ceriello Vodka Sauce Or Marinara Sauce
Parmesan cheese, grated
 
Preheat oven to 350'. Place potatoes directly on the rack and bake until very tender, about 1 hour. Let cool slightly. Scrape flesh into a bowl, then pass through a food mill or ricer onto a paper towel-lined baking sheet (to absorb excess liquid). Let cool.
Knead potatoes in a bowl with  flour and salt to create a sticky dough. Lightly flour your hands and work surface. Divide dough into 6 portions. Roll each into a long, compact rope about 1/2" thick. Cut into 1" pieces.
Working in 4 batches, cook gnocchi in a large pot of boiling salted water until they float., about 3 minutes. Using a slotted spoon, transfer to a pan of Cierello Vodka Sauce as you go. Serve with grated Parmesan cheese. Serves 8.

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