2 large baking potatoes (like russet)
Dash of nutmeg
Salt
1/2 cup flour
2 egg yolks
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Bake the potatoes. When cool enough to touch, remove the flesh and put through a potato ricer. Take three gently packed cups of riced potatoes and dump onto a counter top. Form a rectangle. Sprinkle nutmeg, salt and flour over the top of the potatoes. Add egg yolks and fold it all together. Knead by hand to form a dough. Cut the dough into quarters. With each quarter, roll into a long tube, about 1 inch thick. Cut into 1 inch sections and form little pillows with each piece.
Cook in boiling water. Gnocchi is done when it floats to the surface. Add to a sauce of your choice (like an Alfredo or a mushroom sauce, recipes to come). Enjoy!
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