Boil the potatoes, peel them and mash them into a smooth dough. Sprinkle a board with flour and pour the resulting mashed potatoes on it. Make a crater in the middle and add the egg with the baking powder. Carefully knead the dough with well-floured hands, then divide and shape into 2 cm thick rolls. Cut the rolls into 3 cm long pieces and turn them back in flour. If you want, you can still do the work and press in the typical gnocchi pattern with a fork.
Bring plenty of salted water to the boil in a large saucepan. Cook until the gnocchi float on the surface of the water.
The gnocchi can be served with all kinds of pasta sauces.
Ingredients
Print Recipe
Pin Recipe