Homemade Potato Gnocchi Dough

by Aihui Ong (I We)

Information

Ingredients

2 lbs potatoes
2 eggs
2.5 cups flour
pinch of salt

Directions

1) Put potatoes (with skin on) in a large pot. Fill with cold water, enough to cover potatoes. Cover and bring it to a boil. Lower heat to let it simmer till potatoes are soft, about 45 mins.

2) Remove potatoes from pot. While they are still hot, peel off the skin. Put the potatoes through a potato ricer. I don't have a ricer, so I used a fine grater. It works too.

3) Prepare a dough hook on a stand mixer. In the mixing bowl, add mashed potatoes, eggs. flour and salt. Turn on mixer on low, then increase speed till the dough forms. If you don't have a stand mixer, you can use your hands to mix all ingredients to form a dough.

4) Line a baking sheet with parchment paper and slightly dust it with flour.

5) Dust your work surface lightly with flour. Put dough on dusted surface. Use your hand to knead and shape the dough into a log.

6) Use a knife to divide the dough into pieces. Each piece should be about 1 - 1.5 inches thick.

7) Dust your hands with flour and roll each piece of dough till it becomes long and cylindrical, sort of like a snake.

8) Use a knife to cut the long dough into small pieces, about 1 inch wide. It's important to lightly dust each piece with flour so that it doesn't stick.

9) Dust a fork with flour. Take each small piece of dough and roll it on the fork gently, enough to create lines on each piece. Then place it on baking sheet.

10) They are ready to be cooked. If you are not cooking them immediately, dust the gnocchi with flour again and shake them every 10 mins so that they don't stick on the tray. Alternatively, put the entire baking sheet in the freezer. When the gnocchi are frozen. remove from tray and store them in freezer bag.