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Gather the ingredients. The Spruce / Diana Chistruga In a large soup pot of water fitted with a steamer insert or basket, bring the water to boil. Cover and steam the potatoes for 30 to 40 minutes or until they can be pierced with a knife. The Spruce / Diana Chistruga Pass the cooked potatoes through a food mill or potato ricer. This method is preferable to mashing them by hand as it achieves a smooth, uniform texture. Avoid putting the potatoes in a food processor as this will make them too gummy. The Spruce / Diana Chistruga Turn out the cooked potato mixture onto a lightly floured surface, and add about half of the flour. The Spruce / Diana Chistruga Knead until you have a sticky mass. The Spruce / Diana Chistruga Add more flour, a little at a time, and continue to knead until the dough is smooth. (You won't necessarily use all of the flour.) The Spruce / Diana Chistruga Cut the dough into smaller sections. Roll each piece into a long cylinder about 1/2-inch in diameter. The Spruce / Diana Chistruga Cut each cylinder into individual pieces about 3/4-inch in length. The Spruce / Diana Chistruga Fill a large pot with water and generously salt the water with a good handful of kosher salt. Bring to a boil. The Spruce / Diana Chistruga Meanwhile, shape the gnocchi by pressing each piece between your thumb and the tines of a fork, using a slight rolling motion. One side of the gnocchi should have the imprint of the fork and the other side a small indentation from your thumb. The Spruce / Diana Chistruga When the water comes to a boil, drop the gnocchi into the water. The Spruce / Diana Chistruga In about 2 minutes, the gnocchi will float to the surface of the water. Let them cook about fifteen seconds more. The Spruce / Diana Chistruga Skim the gnocchi out with a slotted spoon and drain well. Serve immediately tossed in butter and Parmesan cheese, or with any of your favorite pasta or gnocchi sauces. Enjoy. The Spruce / Diana Chistruga