Basic Potato Gnocchi

Name: Basic Potato Gnocchi
Yield: serves 4 to 6
Ingredients: 2 cups all-purpose flour, plus more for dusting; 2 pounds Yukon Gold or russet potatoes; 1 tablespoon plus 2 1/2 teaspoons coarse salt; 2 large eggs; 1/4 teaspoon freshly ground pepper

January 26, 2012

You can use this recipe to make spinach gnocchi: Thaw 1 10-ounce package frozen spinach, very finely chop the leaves, and squeeze out the moisture. Add it to the potatoes in the bowl, and sprinkle with an additional 2 tablespoons flour. Formed gnocchi can be refrigerated on a floured baking sheet, uncovered, up to 12 hours.

Recipe notes

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