How to Make Potato Gnocchi
Potato gnocchi offers a delightful, simple-to-prepare pasta dish, requiring minimal ingredients like potatoes and flour.
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Instructions
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Start boiling salted water in a large pot; scrub and cook unpeeled potatoes until tender, about 20 minutes.
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Drain potatoes, cool slightly, then rice or thoroughly mash them into a large bowl after discarding skins.
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While potatoes are still warm, stir in flour and work the mixture until a smooth, pliable dough forms.
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Divide the dough into four parts; on a floured surface, roll one section into a 1-inch thick snake, then cut into 1/2- to 3/4-inch pieces.
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Roll each dumpling down a fork's tines with your thumb to create ridges, then place onto a floured baking sheet; repeat for all dough.
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Store gnocchi loosely covered at room temperature for hours, or refrigerate overnight.
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When ready to serve, boil a large pot of salted water; cook gnocchi in batches until they float for 10-20 seconds, then remove to a warm platter.
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Toss cooked gnocchi with desired sauce and serve immediately.