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PHS Gnocchi
Ingredients
- ~6lbs of Mashed Potatoes
- ~ of Flour 64 oz
- 7 eggs
Directions
- Add all ingredients to the medium sized mixer. Use dough hook and kneed until dough forms and starts to clean itself off the sides
- Dump mixture onto stainless steel table and kneed until dough forms.
- Cut into four and kneed into small balls. Wrap dough balls with plastic wrap and allow to rest for at least 30 minutes.
- Cut each ball into 8 segments. Roll each segment into a long thin tube. Cut and form Gnocchi Pillows (see chef)
- Toss Gnocchi in flour and dust off excess. Spread out into a thin layer on a sheet pan.
- Freeze overnight and bag into big ziplock bags.
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