- Servings: 4
- 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.