Potato Gnocchi

Potato Gnocchi (Feeds 4 – 6 people)

2 1/2  lbs of Russet Potato

1  1/2 cup of AP flour (plus extra for kneading and dusting your work space)

1 tsp of Sea Salt

1 egg (beaten)

 

First, in a 400 degree oven place your washed and pricked Potatoes on a sheet pan and place in the center of your oven to bake. Bake at least 45 minutes to an hour until potatoes are cooked through. When done, place in a cool spot until they are ready to be handled.

Next, open your potatoes and scoop out their flesh. Using a ricer; run all your potato flesh through into a large bowl. (If you do not have a ricer you can mash it with a fork – but be sure to not to have any lumps.) When you are done with your potatoes, add your egg and mix it together thoroughly. Then add your sea salt and flour and mix it all together until your dough forms a ball and is not too sticky.

Then, on a floured surface knead your dough to be sure it is smooth and together.  I personally like to cut my dough into four batches and work with them one at a time. To form the Gnocchi, I roll each batch it into a thin rope, no more than an inch in diameter and cut them into ½ - 1 inch long pieces. With a fork dipped in flour, roll your dough pieces along your fork's tines and place on a floured baking sheet.

Finally, bring a large pot of salted water to boil. Working with a few Gnocchi at a time drop them into the boiling water and give a light stir. When they rise to the top, skim them out and continue with the next batch. They usually take about 2 – 3 minutes per batch. When they are done cooking you can toss them with the sauce of your choice and are ready to eat.

Note: When I am cooking for just myself and my husband I cook a small amount of Gnocchi for us, and place the uncooked ones in the freezer on their baking sheet. Once they are thoroughly frozen I place them in a plastic container or zip lock bag and back into the freezer for another day. When you cook them after they have been frozen they tend to take a minute or two longer to cook.