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Pasta Dishes

Potato Gnocchi


6 lbs. Russet Potatoes “Idaho Baking” unpeeled
4 qts. cold water
2 lbs. all purpose flour
1 cup Parmesan cheese
3 tbsp. salt
1⁄2 tsp. white pepper
4 whole eggs, beaten


Cook potatoes in cold water and 2 tbsp. salt until they are fork tender, approximately 30-40 minutes. Strain and cook until you can handle them, best if they are still warm, and peel. Pass the potatoes through a ricer or force through a flour sifter to remove lumps. Combine with flour, cheese, pepper and remainder of salt. Make a well in the center and add beaten eggs. Work dough until it comes together, adding some flour if needed to prevent sticking. Divide into 6 or 8 equal parts. Roll pieces of dough into 1⁄2” cylinders, then cut cross wise into 1⁄2” pieces. Freeze for future use or cook immediately in boiling salted water until gnocchi float.

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