Ingredients

• 8-10 Idaho or Russet potatoes
• 3 eggs
• 1 heaping tsp. salt

Directions

1. Add 2 c. water to pressure cooker; cook potatoes in pressure cooker for at least 18 mins. Once pressure is actually released (makes noise) run cold water on top of cooker until steam releases (or release it yourself).

2. Peel warm potatoes and rice them; then let potatoes cool.

3. Add eggs and salt; achieve a consistency that allows dough to roll. Then roll dough and cut into pieces; jab each piece with your finger (Grandma’s job).

4. Boil salted water. Add dough; stir. Cook dough in batches until gnocchi rise to the top.

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