A traditional Italian potato pasta.
- 3 large russet potatoes, scrubbed
- 2 1/2-3 1/2 cups All purpose flour
- 1 teaspoon Ground white pepper
- 1 teaspoon Himalayan salt
Cook potatoes either by boiling or baking until soft.
When the potatoes are done, immediately cut the potatoes in half lengthwise. Let cool.
Remove skins and thoroughly mash, or put through a food mill or potato ricer. Sprinkle with salt and pepper.
Add 2 cups of flour to potatoes and mix together thoroughly. If dough is too wet, add more flour. Divide dough into 4 to 6 pieces.
Sprinkle flour over work surface and roll each piece of dough into a long cylinder approximately ½-inch thick. Cut the dough into 1-inch long gnocchi pieces. To insure gnocchi does not stick add flour as needed during the process.
Roll gnocchi over the tines of a fork to “rib” the gnocchi.
Gently add gnocchi to a large pot of salted, boiling water and cook for 3-4 minutes or until it floats.
Serve with the addition of a marinara sauce or add to soups or stews.