Begin blending the two potatoes, egg, olive oil and flour until dough forms a ball. Depending on the moisture of the potatoes you may need 1 to 2 cups or more of flour. When dough forms a ball place on floured cutting board, roll out into approximately 1/2 inches thick. Cut strips approximately 1/2 inch wide and roll each strip so to round all edges, cut each strip into 1/2 inches or smaller pieces (depending on how large you want each gnocchi, roll out with finger place on cooking sheet and freeze or cook right then!
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