Potato Gnocchi
I N G R E D I E N T S
4 medium russet potatoes
1 egg, beaten
1-1/2 cups plus 2 tbsp all-purpose flour
2 tsp salt, divided
1 tsp pepper
D I R E C T I O N S
Peel and cut the potatoes into roughly 1” cubes. Fill a large stock pot with water. Add the potatoes and bring to a boil over high heat. Cook potatoes 20-25 minutes, until tender. Drain and set aside to cool until they can be comfortably handled.
In a large mixing bowl, mash the potatoes. Add the beaten egg, 1 tsp salt, pepper, and 1-1/2 cups flour. Mix well.
Lay the dough on a clean work surface and shape into a flat circle. Cut into 6 even pieces and roll each into a rope shape. Use a spatula or pizza cutter to cut the ropes into gnocchi-sized pieces.
Bring 6 cups of water to boil with 1 tsp salt. Boil the gnocchi in batches (do not overcrowd the pot), stirring very gently, until they float to the top. Wait another 30 seconds before removing them with a skimmer. Repeat until all batches are done.
Add your favorite sauce to the gnocchi to serve.
