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3 ingredient potato gnocchi.
- 2 lb (1kg about 7) yellow fleshed potatoes
- 2 tsp (10 mL) salt
- 3 cups (750 mL) all-purpose flour (approx)
Peel and cube potatoes. Place in large pot cover with water and bring to a boil. Boil for about 20 minutes or until tender. Drain well; let stand for 5 minutes in strainer. Run potatoes through a food mill or ricer, into large bowl. Let cool slightly. Stir in salt. Stir in enough flour to form slightly sticky soft dough. Divide dough into 8 pieces. Roll into long rope about ½” (1 cm) thick. Cut into ½” (1cm) pieces. Toss with flour. Roll along fork to form grooves. Toss with flour. Place on floured baking sheet. Repeat. Place in freezer for about 30 minutes or until firm. In large pot of boiling salted water, add gnocchi, in batches and cook for about 3 minutes or until they float. Use a slotted spoon or small sieve scoop out gnocchi and place in large bowl. Repeat with remaining gnocchi.Tip: I think Nonna would save her oldest potatoes for gnocchi, the long roots that were growing out of them seemed to make the best gnocchi. You can use any potato you have, red or white or baking but I like to use the “giallo”-yellow-potato for its colour and flavour. New potatoes tend to give you a slightly gluey texture and a heavier gnocchi.
Details:Prep time: Cook time: Total time: Yield: 4-6 servings