Recipes

Ingredients

Directions

Place potatoes in a medium-sized pot and cover potatoes completely with water. Bring water to a boil and cook potatoes until fork tender, about 30 minutes. Remove potatoes from water and cool for 5 minutes. While still warm, peel potatoes by hand and press through a potato ricer onto a clean surface. Create a well in the center of potatoes and evenly cover potatoes with 1 cup flour. Add egg and salt to f well and use a fork to incorporate the flour, egg and potato. Once combined, dust clean surface with flour and knead gently for about 4 minutes, dusting surface with flour as needed. Cut dough into 4 equal pieces and roll each piece into a cylinder with a ¾-inch diameter. Cut each cylinder into inch-long pieces and gently rolling a fork over each piece to create an indentation. Fill a medium-sized pot with water and bring to a boil. Add gnocchi and cook until gnocchi rises to the top, about 3-4 minutes. Using a large slotted spoon, remove gnocchi to a bowl and toss with sauce and toppings of your choice. Chefs Tip: Experiment with different sauces! Try Market District¿ olive oil and oregano; or melt a Market District flavored cream cheese in a saucepan, gently stirring in gnocchi until coated.