Potato Gnocchi

Name: Potato Gnocchi
Yield: Serves 2-3 as main entree (Makes about 100 gnocchi)
Cuisine: Europe, Italian
Ingredients: 2 pounds, russet potatoes (or other baking potato), washed; 1 1/4 cups, unbleached all-purpose flour, plus more as needed; 1 teaspoon, table salt, plus more for cooking liquid

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Appears in Cook's Illustrated March/April 1995

For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.

SERVES2-3 as main entree (Makes about 100 gnocchi)

TIME2¼ hours

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