Hand-Rolled Potato Gnocchi 

Recipe provided by Davio’s

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Yield: 8 – 10 servings (approximately 125 gnocchi)

2 1/4 pounds russet potatoes
1 1/2 cups sifted flour, plus more for dusting
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium eggs, beaten

Boil potatoes until tender. While hot, strain, peel and put through a ricer. Set aside and let thoroughly cool (this can be done the day before).

On a board, form a “volcano” with cooled riced potatoes. Add sifted flour, Parmigiano-Reggiano, salt and pepper. Working from the edges out, begin mixing eggs with potato until well blended.

Cover with slightly damp cloth or a bowl and let rest for 30 minutes. Roll dough into 2-foot-long rolls about the size of a quarter in diameter each. Cut into 1/2-inch pieces.

​Delicately dust with flour and place into a plastic container in a single layer with plenty of room. Cover and freeze until ready to cook. (Once frozen, gnocchi can be transferred into zip-close bags and kept frozen up to 1 month.)

Bring 12 quarts salted water to a rapid boil, add frozen gnocchi, cover and cook until water returns to a boil. Uncover, cook for an additional
2 minutes OR until the gnocchi begin to float. Strain gnocchi, add your favorite sauce, serve immediately in warm, shallow bowls.

​Serve 10 gnocchi as an appetizer or 20 gnocchi as an entree.