Pillowy Potato Gnocchi

Recipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
1 pound potatoes, regular and/or sweet (about 1 1/2 to 2 cups cooked)
1/2 teaspoon salt
1 to 1 1/2 cups whole wheat pastry flour or all purpose flour, plus more for rolling and shaping
1 egg yolk lightly beaten

PREPARATION

  • Peel potatoes and cut into large, equally sized pieces. B
  • ake or steam until tender. If baking, toss with a drizzle of olive oil, place on a baking sheet, and bake at 350 °F until tender.
  •  Once potatoes are well cooked, use a ricer (or hand-mash) to yield about 1 1/2 to 2 cups.
  • Place mashed potatoes in a large mixing bowl, and stir in the egg and flour (1/2 cup at a time) until a soft dough forms.
  • You may not need all the flour to create a soft dough.
  • Turn dough out onto a floured surface and shape into a square.
  • Divide the square into 8 equal pieces.
  • Using your hands, roll each piece on the floured surface creating a long rope (about 1/2 thick).
  • Lightly sprinkle on more flour as needed to keep from sticking. Cut each rope into 1/2-inch pieces.
  • Bring a large pot of water to a boil.
  • Add the gnocchi, stir, and let cook until they float to the surface like little pillows, then strain or pull them out with a slotted spoon.
  • Season gnocchi with a drizzle of olive oil and salt and pepper to taste, and stir in your favorite marinara sauce and/or sautéed vegetables.

Serves 4–6 as an entrée. Prep time, 30 minutes; cook time, roughly 30 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.