“Classic Italian dumplings that are easy to make. Serve them as soon as they are cooked, tossed in melted butter and fresh sage leaves, sprinkled with grated Parmesan cheese and black pepper.”
READY IN:
41mins
SERVES:
2
YIELD:
30 gnocchi
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the potatoes in salted, boiling water for 15 minutes, until tender. Drain well and return to the pan, set it over a low heat and dry the potatoes for 1-2 minutes.
  2. Mash the potatoes until smooth, then gradually stir in the eggs and salt. Work in enough flour to form a soft dough.
  3. Break off small pieces for the dough and roll into balls, using floured hands. Press the back of a fork into each ball to make indentations. Repeat until all the dough has been used. Leave the gnocchi to rest for 15-20 minutes before cooking.
  4. Bring a large pan of water to a gentle boil. Add the gnocchi, about 10 at a time, and cook for 3-4 minutes, or until they float to the surface. Drain thoroughly and serve as soon as the gnocchi have been cooked.

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