Potato Gnocchi Dough
Fresh homemade gnocchi are a humble yet delicious pasta. Most cuisines have a version of potato dumplings and this is Italy's version. There are countless ways to prepare these, whether in a tomato sauce, brown butter or pesto. Not only are gnocchi super inexpensive to make, but also a great way to feed a crew.
The type of potato is import for gnocchi. A fluffy and floury potato like the russet works best for this recipe.
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- 1 kg Potato (riced)
- 300 g Pasta flour
- 1 Egg
- 1 pinch Salt
- Prepare the potatoes
Rinse and scrub the potatoes. Cut in halves or quarters, depending on the size of the potatoes, and place into a pot of cold salted water. Bring to a boil and cook for 30 minutes or until the potatoes are tender. Drain and let the potatoes cool.
- Prepare the dough
In a large boil mash the potatoes using a potato ricer. Add the flour, egg and salt. Gently mix just to combine. Over mixing or kneading will lead to hard and chewy gnocchi.
Traditionally this is done on the counter or working bench but starting in a bowl makes it a bit easier. - Knead the dough
Transfer the mixture to a counter or work surface. Unlike regular pasta dough we do not want gluten to form. We simply want to combine all the ingredients. Gently knead for a couple minutes to form the ball of dough.
Let the dough rest for 5 minutes covered.