Who isn't a carbivore?? Making homemade pasta definitely takes practice to get the correct kinds of flour and ratios down, but I think I did alright for my first try - recipe belowwwww!
- 2 medium sized yukon gold potatoes (came out to a tad bit more than a cup once I boiled and mashed them)
- 1/2 cup of whole wheat flour + more to keep from sticking to your surface
1. Boil a pot of water and peel the skin off of potatoes. Cut into smaller pieces and drop into pot. Lower heat to medium-high
2. Once potatoes are soft enough (check with a fork), drain and mash potatoes with a fork or potato masher until completely mashed
3. Add the whole wheat flour to the mashed potatoes. Knead the dough on a cutting board. Add more flour if the dough is too moist or if it's sticking to the board (I haven't tested any other kinds of flour, but my advice is to start with a little flour in the beginning, and then gradually add more and gauge based on how moist the dough ball still is).
4. Pull off chunks of the dough and begin to roll into the shape of a long and thin sausage. Cut off small pieces with a knife - this will be the size of your gnocchi!
5. Boil some water again and once heated, drop those cute lil gnocc's into the water and lower to medium heat. It should only take a few minutes - once the gnocchi begins to float at the top of the pot, they are ready! Drain the water, dress up with whateva sauce and fixings and EATTTT!