Anthony Nicometi Jr
I served mine with alfredo sauce, because Thats what I like lol. Traditionally, they're served as Baked Gnocchi Caprese, which is smothered in sauce and topped with Mozzerella! Yummmm (:
Featured Pinch Tips Video
- 2 lb
- yukon gold potatoes
- 1 1/2 c
- ap flour
- 1 Big pinch
- 1 pinch
- white pepper
1Lay 2 baking sheets with lint free kitchen towels and set aside.
2Cook the potatoes in boiling salted water until they are super tender and cooked though. Mash very well with either a potato masher or a potato ricer.
3mix together the cooked potatoes, flour and salt and white pepper and kneed it for 4 to 5 minutes or until the dough comes together and it’s very soft and smooth. No Lumps
4Tear a piece of dough and roll it out into about a ¾ inch thick rope. Cut little pieces about ¾ of an inch thick
Optional: Roll on the back of a fork for little ridges
5Lay all your gnocchi on your prepared baking sheets and allow them to sit out and dry out for about an hour.
6cook them in salted boiling water for just a couple minutes or until they float to the top of the water. Drain and toss with your favorite sauce, top with some Parmesan and enjoy!! :)