When you’re in college, it’s about how fast and easy you can get your food. Nowadays, I find that I have to squeeze in time just for meals because I’m always studying, walking to classes, in class, doing homework…some of which I should be doing right now. Anyways, this is one of those recipes that I managed to make over the summer (and haven’t posted until now…oops) and it’s such an easy dinner to make.
- 2 lbs. whole baking potatoes
- 2 beaten egg yolks
- 1 1/2 cups flour
- Pinch of salt
- Pasta sauce
Bake potatoes at 425 °F for 45 minutes, or until potatoes are tender. Careful: very hot!
Alternative: Place potatoes in boiling water until tender. Skin should come off easily.
Mash potatoes with fork or potato masher. (You can use a ricer if you have one)
Mix with flour, eggs, and salt.
Work potato mixture until it forms dough-like texture.
Roll dough into long string (dust with flour if too sticky), and divide string into chunks.
Push against the chunks with the edge of fork. This will leave slight markings.
Bring large pot of salted water to boil and place gnocchi in.
Gnocchi will rise to top of the surface when ready. Let cook for about 10 or 20 more seconds.
Toss with your choice of pasta sauce and serve.
It’s messy…but that’s part of the fun!
This bad boy is on point.
Voilà! Your finished result. Super easy and delicious!
Bon appétit! ♥