Basic dough for potato gnocchi recipe

Basic Dough for Potato Gnocchi recipe

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By thesmartcookiecook.com
A recipe of Basic dough for potato gnocchi recipe. Read more below.

Ingredients

Instructions

Cook potatoes in lightly salted water until tender. Cooking time depends on the type and size.

When ready, drain, peel and mash them through a potato ricer and place on a board.

It is important that the purée is farily dry rather than too smooth. Season with a bit of salt and as much white flour as necessary to make the dough soft enough not to stick to your fingers.

Cut off a piece of the dough and coat your hands with flour. Roll the dough into a long cylinder about the thickness of your index finger. Then cut the cylinder into pieces about 3 cm long. Sweep the dough lengthwise toward you, pressing against the board with your fingertips. This will make each piece curl up, taking the shape of a little shell. But they can be formed into any desired shape.

Repeat until all the dough is used. Then place the gnocchi on a flat surface sprinkled with flour. Cook as soon as possible.