2 lb Baked Potatoes (3 - 4 Potatoes)
1/2 Cup Buckwheat Flour
1 Cup AP Flour
1 Large Egg
1 Tsp Salt
Bake, then Rice your potatoes.
Add the egg, buckwheat flour, salt and 3/4 cup of the AP flour, then mix with a fork.
Slowly adding the remaining 1/4 of a cup until you reach a smooth dough (it may still be a little sticky though)
Remember, it's OK if you don't use all the AP flour, the less flour the lighter the gnocchi.
Lightly flour your board and divide the dough into 4 pieces.
Roll your 3/4 inch diameter "snakes", then cut into 1/2-3/4 inch pieces; pass each peace down a gnocchi board, across fork tines or do the "press & flick".
The choice is yours.
Place them all on a lightly floured baking sheet and refrigerate while heating the water.
Heat water to a boil, salt it and drop the gnocchi, removing them with a skimmer when they float.
Place in a warm bowl.
Toss with anything you desire.
Pairs Well With
The addition of Buckwheat to Potato gnocchi gives it a flavor reminiscent of Pizzoccheri. Thus, it is excellent with Italian melting cheeses such as Fontina d'aosta and the always elusive Bitto or even the Swiss Emmental. Excellent tossed with Sage and Browned butter or Speck, Cremini Mushrooms and Marjoram.