Print Recipe Print Recipe
Pasta Dishes

Potato Gnocchi

Ingredients:

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


Procedure:

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.

2011 Marlton Pike West
Cherry Hill, NJ 08002
p | 856.663.1747

212 Walnut St, 2nd Floor
Philadelphia, PA 19106
p | 215.238.0499

1491 Brace Road
Cherry Hill, NJ 08034
p | 856.354.1157

703 Chestnut Street
Philadelphia, PA 19106
p | 215.454.6300

8500 Essington Ave
Philadelphia, PA 19153
p | 215.365.3955

3210 Route 42
Turnersville, NJ 08081
p | 856.728.4505

1045 Bustleton Pike
Feasterville, PA 19053
p | 215.355.6266