I was at the store the other day when a worker was putting away sacks of potatoes. Well she picked up a bag and all the potatoes fell out the bottom. She cursed a bit while I stifled a laugh and pretended I didn’t notice. Later on after going through my list FOUR times in the grocery store (I haven’t been having a good week for remembering things), I realized that I forgot rapini and went back to the produce section and saw those floor potatoes now on a cart wrapped up and read Discount Price $1.00. I thought to myself that floor potatoes aren’t that bad. They can be washed and threw a pack of 7 in my cart.
So here is what you need for this easy peasy recipe;
- 2-3 potatoes
- 2 – 2 1/4 C flour + some extra for dough rolling
- 1 egg
When I got home I peeled 3 potatoes, quartered them and threw them into salted boiling water for about 20 minutes.
I then drained them, mashed them (if you have a ricer use it!) and threw them in the fridge to cool down.
After forgetting about them for 45 minutes. I removed the bowl of mashed potatoes, added 2 1/4 cups of flour (the potatoes had absorbed a lot of water) and 1 large egg (at room temperature).
After mixing the dough thoroughly, I sprinkled some flour on a clean, flat surface and started separating the dough into logs.
Using a fork, I separated the dough, flattened small pieces with said fork and pinched the bottom to fold the now gnocchi.
In a pot of rolling boiling water, cook gnocchi for 3 -5 minutes (until the noodle starts to float). Add your favourite pasta sauce or in my case, light oil, butter, garlic and real Parmesan cheese.
Enjoy and experiment with your own floor potatoes!