Perfect for a Sunday family dining.
servings: 6 to 8 / preparation time: 2 horas
2 lbs potatoes
2 cups all purpose flour
1 cup cornstarch
1 tbs butter
salt to taste
1 – Boil the potatoes in salted water until they are tender (test with a fork).
2 – Remove the potatoes skin and, in a bowl, mash it well.
3 – Add flour, cornstarch, eggs, butter and salt and mix well, until smooth. Dough should come out of your hands (add more flour if does not).
4 – In a floured counter top, take portions of the dough and roll thinly (1 inch in diameter), cutting into pieces of equal size (about 1 inch).
5 – Add water with salt in a large saucepan and bring to boil.
6 – Put the gnocchi to boil in water, a little at a time. As soon as they rise to the top, remove and set aside.
7 – When finished cooking, cover with the sauce of your preference and bake at 350°F for 20 minutes to warm it up.
Tips and Options:
- Tomato sauce, ragu, alfredo, white or just butter with sage are all great options to serve the gnocchi with.
- Do not let the gnocchi cook in excess, it will get too soft.
- If the dough is sticking when making the rolls, add more flour.