Nonna’s Gnocchi
Michelle enjoys harvesting her own food - both in the garden and in the field.
- Cook 1 hour
- Servings 4
Ingredients
- 710 ml (3 cups) dry instant potatoes
- Salt
- 2 eggs
- 688 grams (5½ cups) all-purpose flour, or as needed
Preparation
1. In a large bowl, combine the dry potatoes with 5 ml (1 teaspoon) salt and 828 ml (3 1/2 cups) hot water. Mix until well-blended. Add eggs, mix again, and allow to cool.
2. Add flour by gradually dusting it over the potato mixture and blending it in lightly, without packing it down. Continue until the dough is pliable and can be shaped into long ropes; it may not be necessary to use all the flour.
3. Roll portions of the dough into ropes about 2.5 cm (1 inch) in diameter. Cut each rope into pieces about 1.9 cm (3/4 inch) long.
4. To cook the gnocchi, bring a large pot of lightly salted water to a boil. Add the gnocchi in batches and stir the pot so they don’t stick together. The gnocchi will sink to the bottom and rise to the surface as they cook. Using a slotted spoon, remove the gnocchi from the water about 30 seconds after they rise to the surface. Transfer to a bowl of sauce and proceed with remaining dough.
Michelle Yacino Siudut
Michelle Yacino Siudut is a freelance editor/writer and business organizer, and former editor of a monthly publication for outdoorsmen. She and her daughter share their home with a dog and two cats, but the backyard belongs to a variety of chickens. In an effort to know where her food comes from, Michelle is a hunter and gardener. She is a volunteer for veterans organizations, her church and a local community center. She is a member of the New England Outdoor Writers Association and the New England Chapter of Les Dames d’Escoffier.
Photo credit: ExeterTV
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