- 1-2 Small Russet Potatoes, baked and peeled (about 180 grams total)
- 140 g Heritage White Flour or Heritage Bread Blend
- 1-2 tsp Himalayan or Sea Salt
- 3 Scrapes Whole nutmeg, or ¼ teaspoon of powdered nutmeg
- 1-2 tbsp Shredded Parmigiano Reggiano cheese, or to taste
- 1 Egg
- Butter & Olive Oil, combined.
- A little extra salt for boiling water
- Bake one or two small russet baking potatoes (enough to scrape 180g of the white part of the potato, no peel). Allow to cool to room temperature.
- Rice the inner part of the potato only, no skin, approximately 180g.
- Place 140g flour in a mixing bowl. Place the potato on top of the flour. Add salt, nutmeg, and cheese.
- Mix by hand enough to blend the potato and flour together. Add the egg. Squeeze and mix until it comes together like soft, wet bread dough. Mix enough to make a nice dough ball but don't overwork it because that will make the results tougher.
- Let the dough rest for 30 minutes to an hour.
- Bring water to a boil. Use at least a gallon of water. Add salt.
- After the rest time, cut the dough into two pieces. Roll the first piece out by hand on a smooth, lightly floured counter. Use just enough flour to keep it from sticking. Roll each piece into a long strip about ½ to ¾’’ in diameter.
- Cut the strip into ½- ¾’’ cubes. Dust the pieces with just enough flour so they don’t stick together.
- Depress each one with a fork so they show signs of the tines. This will help them hold sauce.
- Gather about a dozen at a time, place in wire strainer or sifter, and gently shake off the flour.
- Place them in the boiling salt water and give the water a gentle stir with a wooden spoon.
- When they float to the top, count to 7 and remove them with a small strainer or slotted spoon.
- Place them in a larger strainer, placed over a bowl, and let them drain thoroughly.
- Heat olive oil and butter in a pan over medium heat.
- Place gnocchi in the pan. Heat though and serve. Sauce Ideas: Alfredo, Pesto, Butter or olive oil and herbs, tomato sauce. Be creative!
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