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