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I've wanted to go to Argentina just to eat the food. A friend went down for a wedding and had the most fabulous banquet -- all the different food cultures coming together, all the grass-fed beef -- they started at 10:30 and kept serving through 3am!

Does anyone have a recipe for gnocci that doesn't rely on weight? I have a TON of potatoes that have been piling up from my CSA, but I don't have a scale so I can't measure out a certain number of pounds of potato.

I'm looking for an approximate size and count or cup measurement. Then I could make these little fluffy dumplings of deliciousness for myself! :)

What a co-ink-y-dink, I was thinking about making gnocchi today.

@roseslaw,

you could experiment. Just roast the potatoes, peel and smash them with a fork while they are still hot, add a little salt, let them cool to room temp., add a few eggs (roughly one per # of potato) and some flour and knead gently til you get a good cohesive dough.

Try rolling out a few and cooking them. If they fall apart in the water, add more flour and try again.


I have also heard that Argentina is an amazing place to go to eat. And very affordable.

When I make mashed potatoes, my family always asks me to make extras so we can have gnocchi the next day. I just add an egg yolk, and flour and cornstarch to make the dough. Dough must not be sticky. I noticed the gnocchi in the picture has not been rolled over a fork, an important step to make them lighter, instead of a clump of dough.