Gnocchi Gnight

Tonight was gnocchi night. Our first attempt at the potato-pasta didn't turn out poorly in the least. In preparation, we riced potatoes and then began adding flour, eggs, salt, and parmesean cheese to work through the dough.

We then rolled the dough into 3/4"-inch ropes and cut the gnocchi into 1 1/4" lengths before using a fork to "mark" and form the traditional gnocchi shape. We found that we needed more flour than we had originally anticipated.

Our boiling water and the ice bath quickly filled with potato starch, but once the gnocchi floated to the top, it took only one more minute to cook. The gnocchi then bathed in cold water for a few minutes before serving.

The end product was wonderful. More pictures will follow.