Gnocchi

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Gnocchi

3 russet potatoes

2 tablespoons olive oil

1 egg

2 1/2 cups flour


Pinch of salt

Place the 3 potatoes into the center of a pre-heated oven at 400 degrees. Bake until the potatoes are fork tender. Remove from the oven and let cool for 20 minutes. Cut the potatoes in half and scoop the inside into a food processor. Pulse until smooth. Add the olive oil, a pinch of salt, and 1 cup of flour. Pulse until combined. Add the egg and pulse until combined. Slowly add the rest of the flour until a ball of dough forms. Remove from the food processor onto a well floured surface. Add more flour to the top and flour your hands. Work the dough until firm. Divide the dough into 5 equal parts. Roll each part out into a rope the width of your index finger. Using a knife cut pieces into 1/2 inch pillows. Place these on a well floured surface out of your working space.

In an iron skillet, melt 1 tab of butter with a drizzle of olive oil. Cook each pillow for 2-3 minutes on each side until lightly browned. Fry a sage leaf in the hot oil and drizzle the remaining oil over the top. Serve hot.

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