Potato Gnocchi
Ingredients
Units
- 3 large baking potatoes, about 2 pounds, scrubbed
- 1/4 cup plus 2 tablespoons arrowroot
- 6 tablespoons whole wheat flour
- 1/2 cup pecorino romano cheese, grated
- 1/2 teaspoon sea salt
- 1 large egg, beaten
Instructions
- Preheat oven to 375°F and adjust rack to middle position. Place potatoes in oven and bake for about 1 hour until a knife can be inserted without resistance. Cool potatoes.
- Cut the cooled potatoes in half, scoop out flesh, and put in a large bowl. Discard the skins (I baked them in the oven with a little butter and salt until crispy – a great snack!). Press the potato through a ricer into a large bowl. Add the arrowroot, flour, cheese, salt and egg to potatoes and stir until combined. Knead the mixture with your hands until it forms a soft dough. Cover the bowl with a clean towel and let it rest for 15 minutes.
- Bring a large pot of water to boil and also fill a large bowl with ice water. Divide the dough into 4 portions and roll each piece into a long rope about 1-inch thick. Cut the rope into 1 1/2-inch long pieces. Repeat with remaining 3 pieces of dough. Add 1/2 of gnocchi pieces to boiling water and cook until the dough rises to the top, about 45 seconds. Immediately remove from the pot with a slotted spoon and place into a large bowl. Pour ragu over top and serve immediately.
Find it online: https://deliciouslyorganic.net/gnocchi-with-wild-mushroom-ragu/