Potato Gnocchi

Contributed By: Live. Life. Simple.

One recipe will fill 1 medium tray*

Directions:

1. Preheat your oven to 400℉
2. Bake the potatoes for 40 minutes. Let them cool. 
3. Mix flour and salt together, then pour some of the flour onto the work surface, spread it out and make a well in the middle.
4. Using a Potato ricer, rice the potatoes into the flour, then mix and knead with the flour to get a dough, add flour as needed. Break off pieces and roll out with your hands. Cut into small pieces.
5. Add Gnocchi to boiling water, leave them until they start to float.  
6. Remove from water, and place on a parchment lined freeze dryer tray. 
7. Freeze
8. Freeze Dry
9. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

24 hours

Rehydration:

Add boiling water until they are submerged. You can also add them to a boiling pot of water to speed up the rehydration process.

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.