Making Gnocchi is really much easier than most people would imagine, and it is always amazing to me that something created with two simple ingredients can taste so good! This is a basic potato gnocchi that can be topped with almost any sauce.
The trick to gnocchi is to not overwork the dough, and to use only as much flour as is needed to create a soft, workable dough. This recipe creates gnocchi that hold up well to freezing which can be accomplished by spreading the completed gnocchi on a lightly floured baking sheet and placing in the freezer. When completely frozen break apart and place in meal sized portions in zip lock bags. When you want to prepare the gnocchi, drop frozen into boiling water. When they rise to the surface they are complete. Just top with your favorite sauce and you are ready to serve!
8 Medium Sized Potatoes
6-8 Cups Of Flour
Peel and quarter the potatoes. Boil in salted water until tender, and then mash. While still warm, place the prepared potatoes on a large board forming a mound with a hole in the center. Slowly start adding the flour a cup at a time, mixing well with your hands and continue until you have created a soft workable dough. Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.
To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb. Cut into 1 inch pieces. To finish, take a fork and place it against your work board. With it's back towards you, press each piece of dough with your index finger firmly up the length of the fork tines. Let the gnocchi fall back onto the board and continue with the remaining pieces in this manner. Place the prepared gnocchi on a lightly floured baking sheet and either freeze as instructed above, or keep refrigerated until ready to use. To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface. Drain and top with your sauce of choice.