Austin's Homemade Gnocchi

Ingredients

Prep Time: 30 minutes

Cook Time: 10 minutes

Yields: 4 servings

Ingredients:

– Russet potatoes (baked and riced)

– 1 to 2 beaten eggs

– Salt and pepper, to taste

– Fresh thyme leaves or flowers

– “00” flour (as needed)

Directions

1. Bake russet potatoes until soft. Let cool slightly, then run through a potato ricer into a large bowl.

2. Add beaten eggs, salt, pepper, and thyme to the riced potatoes.

3. Sprinkle in “00” flour and lightly work the mixture together with a fork.

4. Turn dough onto a floured surface. Flour your hands and fold the dough gently, adding flour as needed just until it’s no longer sticky.

5. Divide the dough into sections. Roll each into a rope about 1 inch in diameter.

6. Cut each rope into 1-inch pieces.

7. Bring a pot of salted water to a boil. Boil gnocchi until they float to the top.

8. Use a hand strainer to remove and drain them well.

Note: You can also crisp the cooked gnocchi in a skillet with butter for added texture.

Notes

By Austin Morris