Potato Gnocchi

Patricia Fairbanks of West Townsend, MA sent me this recipe. She says to plan on one cereal bowl per person and to be sure to cover the cooked gnocchi with sauce. My son, Sam, thought these were great.

1 1/2 pounds Yukon Gold or Russet potatoes, peeled and cubed
6 cups unsifted durum or all-purpose flour
6 large eggs
1 pint sour cream
1 teaspoon salt

Makes 12 servings

  • Cook, drain, and mash the potatoes; cool to room temperature.
  • Beat in the eggs, sour cream, and salt until smooth; then beat in the flour. Shape using the gnocchi disk on a pasta machine, or roll into 1-inch thick logs and snip into 3/4-inch pieces with a scissors.
  • Toss gnocchi in flour, arrange on a waxed paper-lined baking sheet; cover and freeze. Once the gnocchi are firm, transfer them to airtight freezer containers and return to freezer until ready to cook.
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3 Responses to Potato Gnocchi

  1. Nancy says:

    can this recipe be made with a gluten free flour?

    • moulton says:

      I imagine the proportions would be different as would the texture. I recommend looking at a gluten free cookbook and finding a potato gnocchi recipe there.

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