This is one of my favorite Italian recipes; I’ve heard them described as fluffy, little pillows – an excellent description. These potato dumplings are delicious; I prefer them with a tomato-based marinara, but there are many ways to serve them.
2 lb. russet potatoes (about 4 medium), peeled & cubed (I used about half russet & half yellow/Yukon gold)
1 tablespoon chicken or vegetable stock
1 clove elephant garlic or 4-5 regular cloves; peeled & crushed
1-1/2 cups to 2 cups all-purpose flour
Bring a large pot of salted water to a boil. Add chicken or vegetable bouillon. Add potatoes and garlic; cook until soft. Drain and mash with a potato ricer. Combine 1 cup mashed potato, flour and egg* in a large bowl. Knead until dough forms a ball. Roll out small portions of the dough into long ropes. On a floured surface, cut ropes into
3/4 inch pieces; set aside until ready to cook. To cook the gnocchi, bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve with marinara/spaghetti sauce.
*For a vegan option, this can be made without the egg.
How do you like your gnocchi? Comment & let me know.