Recipe of Award-winning Potato Gnocchi

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The ingredients needed to make Potato Gnocchi:

1. Prepare 2 medium potatoes, peeled and diced.
2. Take 2 cup all-purpose flour (and half a cup for work surface)
3. Make ready 1 egg
4. Make ready 1 tsp salt and pepper ( I'm using pink salt and peppercorn)
5. Make ready 1 tsp each: garlic powder, onion powder, and dried parsley (I'm using a pre-blended mix)
6. Take 1 water to boil potatoes in

In all my research, I have yet to see a good recipe that doesn't warn the reader that its measurements are an approximation. Gnocchi (pronounced NYO-kee), small, tender dumplings made with potatoes, are an excellent alternative. When made properly, they're light and tender, with a slight chew. How to make gnocchi, or light potato dumplings, made with baking potatoes, egg yolks, and flour.

Instructions to make Potato Gnocchi:

1. Boil potatoes for about 20 minutes. You want to be able to smash a chunk easily with the back of a fork.
2. When your potatoes are drained and smashed, pour flour on a clean surface and make a 'well' in the center.
3. Add your smashed potatoes in the 'well' you've made, and add your seasonings.
4. Start folding the potatoes into the flour, starting with a fork. Once it starts to come together, make another 'well' in the center of the potato-flour pile. Add your egg, (I should've beated it first before adding it) and knead the potato flour into the egg.
5. DO NOT OVER-MIX!!! Once the dough comes together, STOP. The dough should be slightly sticky and that is fine. Sprinkle a bit of flour to your work space and roll out the dough into ropes.
6. Roll the rope into half-inch thickness. It will double in size when you boil it, so be aware! We're not making dumplings here, bruh!
7. I cut my rope in half for easy cutting. Placed my dough ropes side by side, and sliced them into about a quarter of an inch to half-inch slices.
8. Some people like to get fancy and make little designs on their gnocchi, like rolling them–individually–with a fork or tool; or even going in and slightly denting each one into "dimples". Honestly, I just want to eat. So, we're having plain pillow-shapes! :)
9. If you're weird, like me, you'd go and wash out that same pot you boiled potatoes in, and fill with more water to boil the little gnocchi pillows in. I pieced in a gnocchi at a time, so they don't stick together while they boil.
10. Oh yeah, boil for about 4 minutes, or until they start to float to the surface; and you're done!
11. If you want to save some gnocchi for another day, these guys freeze well. Just lay them in a single layer on a plate, flash-freeze for about half an hour, then remove from the plate and throw them in a zip-lock bag for space-saving.

When made properly, they're light and tender, with a slight chew. How to make gnocchi, or light potato dumplings, made with baking potatoes, egg yolks, and flour. Gnocchi are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs. A sort of pasta for potato lovers - these are small Italian dumplings usually made from potato, flour (traditionally buckwheat flour) and egg and shaped into small ovals with a ridged. Gnocchi recipes aren't for the faint of heart.

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