Gnocchi

Making homemade gnocchi is just as easy as making pasta dough. The only additional tool you’ll need is a potato ricer. Make the dough when you are ready to make dinner as you don’t want the gnocchi to sit for too long or it will start to stick together.

Ingredients

Method

In a large pot with enough water to just cover potatoes, boil potatoes for 20-30 minutes until fork tender.

Remove potatoes, drain, and let them cool in strainer until you can handle them.

Peel the potatoes, removing all brown spots, and rice the potatoes onto your work surface.

Top the potatoes with flour and sprinkle with salt.

Make a well in center of mixture and add the egg. Using a fork, beat the egg and start adding mixture to it.

When egg is incorporated, use you hands to pull the dough together and knead it until smooth.

Shape the dough in a long wide rectangle so you can cut it into 8 even pieces.

Roll each piece of dough into a long rope by spreading hands out from center as you roll.

Cut the ropes using a non-serrated knife into 1 inch pieces. Toss with flour to keep them from sticking.

You can make indents in the tops of each piece by pressing down with the end of a fork if desired.

Bring a large pot of salted water to a boil. Shake excess flour off of the gnocchi and boil until they float to the top, about 2-4 minutes depending on how thick you made them.

Add to sauce of your choice and simmer for 2 additional minutes then serve.