Basic dough for potato gnocchi recipe

Basic Dough for Potato Gnocchi recipe
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Ingredients
500 g | baking potatoes, washed, unpeeled |
white flour | |
salt, to taste |
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.
Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Basic dough for potato gnocchi recipe
Recipe type: xarchivex
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