Potato Gnocchi & White Bean Salad. Wash the potatoes, prick them with a fork and place them on a sheet pan. Press down with a lightly floured fork. In a Dutch oven, bring water and remaining salt to a boil.
Be sure to boil, peel and rice the potatoes when you are ready to make the dough and continue with the recipe. They should be riced when hot, and cooled off quickly. Once your potatoes are riced, spread them out on a board or worktop and add the flour on top. a potato ricer or box grater; a gnocchi paddle or fork. You can have Potato Gnocchi & White Bean Salad using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Potato Gnocchi & White Bean Salad
Run potatoes through a ricer or mash well with a fork. To prepare potato gnocchi, start by boiling the potatoes. Try the fork test and if the tines enter without difficulty then you can drain the potatoes. To mix the dough, pile the dried potatoes in a large loose mound on a board or marble work surface.
Potato Gnocchi & White Bean Salad instructions
Cut the dough into quarters and roll each quarter into "snakes" with the palms of your hands rather than your fingertips. Cut the snakes into ¾-inch pieces. Roll each piece against the back of a fork to impress the signature ridges. Boil homemade gnocchi until they rise and float. Remove with a slotted spoon, let drain, and serve.