Potato Gnocchi with Self-Rising Flour

Name: Potato Gnocchi with Self-Rising Flour
Total time: 3000 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 1/3 lbs potatoes (russet potatoes work best); 2 cups self-rising flour (240 grams); 1 cup cornstarch (120 grams); 2 eggs; 1 tablespoon butter; Salt, to taste; Tomato sauce, as needed, or your favorite sauce

GRINGA @gringa

argentina

Grandma’s potato gnocchi. Today, on the 29th, I made the gnocchi my grandma used to make for us. They’re so delicious that I wanted to share them with you. I served them with a tasty tomato sauce and grilled sausages. The addition of cornstarch makes them extra soft.

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Ingredients

50 minutes

Serves 4 servings

3 1/3 lbspotatoes (russet potatoes work best)
2 cupsself-rising flour (240 grams)
1 cupcornstarch (120 grams)
2eggs
1 tablespoonbutter
Salt, to taste
Tomato sauce, as needed, or your favorite sauce

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Steps

50 minutes

1

Peel and boil the potatoes until tender.
2

Drain well, return to the pot, add the butter, and mash to make a smooth puree.
3

Add the eggs and mix well.
4

Add the sifted flour, cornstarch, and salt.
5

Transfer to a floured surface, knead until combined, then roll into ropes, cut into pieces, and shape using a gnocchi board or a fork.
6

Cook in boiling salted water and remove as soon as they float to the surface.
7

Drain and serve with your chosen sauce.