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  Gnocchi


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INGREDIENTS
2 pounds russet potatoes
1 egg yolk
1/4 teaspoon salt
2 cups all purpose flour, sifted before measuring
2 cups fine cornmeal

DIRECTIONS
Boil potatoes with skins on until completely cooked through. Remove from water, allow
to cool, peel, then mash until completely smooth. For best results, place mashed potatoes in a colander,
cover and refrigerate overnight to allow any excess water to drain.
Mix egg and salt into mashed potatoes, then turn mixture onto a floured surface and start
to work in the flour by hand—you may not need all two cups of flour. Knead until the dough is
smooth and can be easily hand-rolled into ropes or snakes about 3/4 - 1 inch thick.
Place cornmeal in a large roasting pan. Roll dough into ropes and cut into 1 inch pieces.
Shape each individual piece by rolling on a wooden gnocchi board or over the tines of a fork. Drop
each shaped gnocchi into the cornmeal and toss to coat completely. Repeat until all dough is used.
Fill a large pot with 6 quarts of water and bring to a boil. Using your hands or a mesh
strainer, remove gnocchi from cornmeal and shake lightly to remove any excess cornmeal. When
water has come to a boil, add salt to taste. Place gnocchi in water and boil for 3-5 minutes, until
gnocchi float on the surface. Remove from water—a strainer works best for this, using a colander
squishes the individual pieces. Serve immediately with your favorite sauce.

Copyright © 2010 Stefanie Samara Hamblen