Potato Gnocchi
Ingredients: potatoes, plain flour or 00 flour, egg · 60 min cook time · 250kcal · ~₩5,300
Ingredients
1kg potatoes, 300g plain flour or 00 flour, 1개 egg
Instructions
1. Peel 1 kg of potatoes. Place the peeled potatoes into a large bowl.
2. Roughly cut the peeled potatoes into pieces. They don't have to be exactly the same size, but avoid making them too thick to ensure even cooking.
3. Wash the cut potatoes to remove any excess dirt. Then, drain all the water.
4. Prepare a medium-sized pot of boiling water. It's best to start this process while preparing the potatoes so it's ready.
5. Carefully add the washed potatoes to the boiling water. Using a hand strainer can prevent splashing and burns.
6. Boil the potatoes for approximately 10 minutes. Put the lid on to intensify and speed up the cooking process.
7. At around 8 or 9 minutes, check the potatoes with a fork. They should still be a little firm. At 10 minutes, take a couple out and check the texture. A fork should split them easily without them looking too foamy.
8. Once cooked, quickly remove the potatoes from the water, ensuring no water gets into the bowl. Strain them very well to avoid retaining too much water.
9. Rice the warm potatoes using a vegetable mill or a potato ricer. If you don't have these, you can use a fork, but it will take more time and patience. Avoid using a standard potato masher as it may not achieve the desired texture.
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