Ingredients
- 2 pounds (about 4) baking taters, like russets
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg white-colored
- 1 1/2 cups unbleached all-purpose flour
Directions
Pierce the taters several occasions to ensure that moisture can escape during baking. Bake the taters inside a preheated 400 levels F oven for one hour until fork tender. Peel the taters while they're still hot and press them via a potato ricer. Place the taters inside a large bowl with salt, baking powder, and egg white-colored. Add some flour just a little at any given time and blend together with your hands before the mixture forms a tough dough. Don't over-work the dough. Transfer the dough to some gently floured surface. Lightly knead the dough for one or two minutes until smooth, adding a bit more flour, if required, to help keep it from sticking.
Discontinue a bit of the dough and roll it backwards and forwards right into a rope, concerning the thickness of the pointer finger. Cut the rope into 1-inch pieces. Lightly roll each bit lower a wood gnocchi board while pressing a little dimple together with your finger. The gnocchi ought to be slightly curved and marked with ridges. This allows the pillows to carry sauce when offered.
Boil the gnocchi in batches in lots of salted water. The gnocchi are carried out a couple of minutes once they float towards the surface, remove having a slotted spoon, and serve. Otherwise cooking immediately, put the gnocchi in one layer on the baking pan dusted with flour. Cover with plastic wrap and refrigerate for approximately 12 hrs.
Note: When the gnocchi begin to feather and break apart in boiling water, you'll need more flour. When the gnocchi don't float after 2 minutes and therefore are hard, you used an excessive amount of flour.
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