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Potato Gnocchi

gnocchrusset.jpgJan Hansen, executive chef at Heritage Park, has this great recipe using russet potatoes. Click on read more below for the recipe.

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Potato Gnocchi

These gnocchi are made from russet potatoes, flour, and egg, and take about 50 minutes to prepare.


2 1/2 pounds russet potatoes (about 5 small)

Coarse sea salt

1 3/4 cups all-purpose flour, plus more for dusting

1 large egg, lightly beaten


Place boiled gnocchi on a rimmed baking sheet, drizzle with olive oil, cover, and let sit, up to 2 hours.


In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes.

Lightly dust two parchment-lined rimmed baking sheets with flour; set aside.

Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them).

Immediately pass potatoes through a ricer onto a work surface.

Let cool.

Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg.

With your hands, work flour and egg into a dough. Do not over mix.

Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes.

With a wire-mesh spider or a slotted spoon, transfer gnocchi to an oiled baking sheet.

Before serving either drop they back into salted boiling water to warm them or quickly in a warm pan with butter.

Add desired ingredients and or sauce.

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