Potato Gnocchi

Soft, pillowy, cheesy and creamy. Doesn't that sound amazing? Well, it is. Homemade pasta can be scary, but gnocchi is easy. If you can make mashed potatoes, you can make gnocchi. I absolutely, totally promise. And, you can't mess up the cooking or doneness since it floats when finished! If you want to go the extra mile, you can sear them in some butter to get a nice golden crust on each bite, too.

Ingredients:
2 lb russet potatoes (4 medium)
1 1/2 cups all purpose flour
1 large egg (beaten)
3 tbsp butter
1/2 cup parmesan (grated)
Salt

1. Peel potatoes and add to bowl of cold water immediately after peeling. Try to give potatoes minimal exposure to air.
2. Boil in large pot for about 25 minutes or until fork tender.
3. Drain and cover with kitchen towel to steam for 5 minutes.
4. Smash through potato ricer into bowl or cutting board.
5. Add egg, lightly mix, then add flour. Truthfully, all at once is okay.
6. Mix very gently. Don't mash or squeeze. Keep it light and fluffy.
7. Roll gnocchi with just enough flour that it doesn't stick. Cut with a knife or bench scraper.
8. Boil water in a large pot or sauté pan with a generous handful of salt.
9. When water comes to a boil, add gnocchi and cook until it floats.
10. Optionally, sear in some butter until golden brown.
11. Add a bit of parmesan, and any other desired seasonings or additions. Enjoy!

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Видео Potato Gnocchi канала Nick DiGiovanni