Gnocchi Ingredients and Directions
Potato starch flour
all-purpose flour, plus about 1/2 cup for dusting the table
grated Parmesan cheese, plus extra for garnish (optional)
black pepper, plus extra for garnish (optional)
In a medium-sized bowl combine all of the dry ingredients. Mix together thoroughly.
In a second bowl, combine all of the wet ingredients making sure to combine thoroughly.
Pour the wet ingredients into the dry. Gently combine with a spoon. The mixture should just hold together.
In a medium-sized bowl, combine flour, salt, parmesan, and black pepper. Mix together until well-combined. Do not over mix.
Gently form the mixture into a ball. Cover and refrigerate for approximately 30 minutes.
Sprinkle about a 1/4 cup of flour onto a clean work surface. Knead together, adding additional flour as needed, until the dough is no longer sticky.
Pull off a portion of the dough and roll into a log about 1/2" thick. Using a bench knife or table knife, cut 1/2" to 1" pieces and place in a bowl with additional flour. Toss to coat. Repeat process with remaining dough.
Bring 6 quarts of water and 1 tablespoon of salt to a boil. Add half of gnocchi, shaking off any additional flour before placing into the boiling water. Add second half and boil for 3-5 minutes.
Using a slotted spoon, lift gnocchi from the water and place in a bowl. Toss with a small amount of olive oil or butter.
Serve immediately with pesto, desired sauce, or herbed butter.
(see next page for mushroom sauce)