LoBellos Spaghetti House - Gnocchi - all-purpose flour

Method

• Place 5 cups of all-purpose flour, and 1/2 cup of potato flakes in a large bowl.
• Retain 1 cup flour for later use.
• Add 1/2 cup of water to the dry ingredients and mix by hand.
• Continue to add water by the tablespoon until the flour is incorporated - but not sticky.
• If the dough mixture becomes too sticky - add flour until the dough is dry to the touch.
• Lightly flour the working surface.
• Turn the dough mixture onto the floured working surface and continue to knead the dough until it is smooth.
• Cover the dough with a clean towel and let rest for approximately 15 minutes.
• Once the dough has rested for approximately 15 minutes, divide the dough into 4 pieces.
• Re-flour each piece thoroughly.
• Using a rolling pin, flatten each piece of dough until it is approximately 1/8-inch thick.
• Using a pizza cutter - cut each piece of dough into strips approximately 1/2-inch wide and each strip into "little nuggets" approximately 3/4-inch wide.
• Using the tip of a dinner fork slightly tilted on an angle, press each "nugget" into the fork tip and roll downward.
• This will give you a little round piece of dough with ridges.
• Place the finished gnocchi on a floured pan until the process has been completed with all of the remaining dough.
• Bring 6 quarts of water to a rolling boil - add the finished gnocchi carefully to the boiling water and stir completely to avoid sticking.
• Reduce the heat to a slow boil and cook the gnocchi for approximately 8 minutes or until the desired tenderness is attained.
• Drain the gnocchi thoroughly using a colander and serve immediately with your favorite sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.