These were made from purple majesty potatoes grown this summer. Used a batch of leftover mashed potatoes that were frozen so that all the hard work wouldn’t go to waste. Ended up coming in handy!
2 cups of warm, mashed potatoes
2 cups of all purpose flour
Extra flour for dusting
1 egg
1 tsp salt
Put warm mashed potatoes, flour, salt and egg in a large bowl. Mix with a fork until combined. Add flour if the dough is too sticky.
Once all the ingredients are combined and resemble a dough, turn onto a floured surface and knead for about 3 minutes. Put the dough back in the floured mixing bowl and set in the refrigerator for at least 30 minutes.
The leftover mashed potatoes already have milk, butter and salt in them, which makes the gnocchi taste better. You can use peeled, boiled & mashed whole potatoes just don’t forget to add salt!
After 30 mins, take a handful of dough and roll it into about a 1/2 inch diameter ‘snakes’. Cut the snakes into 1/2 inch pieces.
You can leave your gnocchi plain, use a fancy ‘gnocchi board’ to make the imprinted lines or just use the underside of a fork to make the pattern.
Then boil in salted water for about 5 minutes. When they float, they’re done! Served here with fresh garden tomato sauce and home grown herbs.
Tip: If you’re not going to eat your gnocchi right away, freeze them and keep frozen until you are ready to cook them.