Gnocchi

Gnocchi is a very simple potato pasta.

• Potatoes – 2lbs, peeled
• Flour 3/4-1 cup if baking potatoes, 1 1/2-1 3/4 if boiling potatoes
• 1 egg

Peel potatoes and slice into big chucks and boil gently until mashable, or bake on 350 until mushable.

If you have a ricer, that is great; if not, mash your potatoes as finely as possible, then add the egg and some salt

Add flour

Knead until combined, but do not overmix, adding any flour as needed. As always, start with less and work your way up.

Get a salted pot of water gently boiling

Grab a small handful of dough while keeping the rest covered with a wet towel, and roll out the dough into 1″ cylinders. I use non-stick spray when rolling, but you can use flour.

Use a pastry cutter to cut them into bite-sized pieces and roll smooth; it is optional to roll with a fork to create indentions, or you can even buy a gnocchi board for about $10.

Boil for about 1 1/2 to 2 minutes. Once they all float, I give it 20 seconds. I like mine al dente though you can cook it farther depending on preference. Scoop and drain them, and set on parchment paper.

Sautée in butter or lard and use whatever sauce you choose