Handmade Potato Gnocchi
Ingredients
- 4 Russet potatoes medium, skin on
- 1 1/2 cup Peetz S.M.A.R.T Blend plus extra for the counter top
- 3 eggs large
- 1 teaspoon salt
Instructions
- Add the potatoes to a pot filled with cold water.
- Bring to a boil. Then, simmer for 25 to 30 minutes.
- Test to see that the potatoes are soft, by inserting a fork or skewer.
- When potatoes are ready, drain.
- Next, cut the potatoes in half lengthwise, to allow the steam to escape. Cool slightly.
- Next, peel the potatoes. Discard the skins.
- Next, push through a potato ricer, to eliminate lumps.
- In another large bowl, whisk together the eggs and salt.
- Sprinkle in the Peetz S.M.A.R.T Blend.
- Add the potatoes. Mix until a dough forms.
- Divide the dough into three equal rounds.
- Throw a bit on Peetz S.M.A.R.T Blend on the counter. Knead the dough together slightly, until combined.
- Roll each round into a series of long ropes, about 1 inch thick.
- Cut each rope into 1-inch pieces to make gnocchi.
- Dust a fork with a bit of Peetz S.M.A.R.T Blend.
- Press fork gently on each side on the gnocchi to mark.
- Bring a large pot of water to a boil.
- Add the gnocchi and cook 3-4 minutes.
- Strain before serving with your favourite sauce.
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