2 pounds baking potatoes
1 egg beaten
½ teaspoon kosher salt
¼ cup olive oil
2 - 2 1/2 cups all-purpose flour
Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat slightly, let the potatoes simmer for about 45-50 minutes or until a fork can easily be inserted into the potato with little e resistance. - Drain potatoes and set aside to cool. Once cool peel the potatoes then pass them through a potato ricer (into a large mixing bowl) using the metal blade with the smallest holes. – Set aside.
In a small bowl whisk together the egg, kosher, salt and olive oil. Make a well in the center of the potatoes (I like to keep them in the mixing bowl while I do this but I’m sure traditionally it was done right on a work surface) with a fork mix in the egg mixture then add a cup of flour at a time, switching from the fork to using your hands to kneed the dough. Scatter some of the flour on a work surface. Divide the dough into 3 balls. Roll out each ball into a long log 3/4” in diameter (using more flour as needed). Cut the logs into little Gnocchi about 34”wide. You may stop here, but traditionally the Gnocchi are then rolled on the back tines of a fork.
If rolling on a fork- place a fork upside down on a cutting board place the Gnocchi at the top and use your finger to gently roll the Gnocchi down the fork. This is done because it creates a way for the Gnocchi to hold the sauce. Its very easy once you get the hang of it.
At this point you may cook the Gnocchi or place each Gnocchi, NOT touching each other on a well floured baking sheet or plate and place them in the freezer to harden- once frozen they may be transferred to a plastic bag
To Cook: Place the Gnocchi in salted (about 1 tablespoon), boiling water for 2-3 minutes. Transfer to a skillet and continue to cook for a minute with the sauce (I am using pesto but tomato sauce is fine, sometimes people just like butter and cheese)
1 egg beaten
½ teaspoon kosher salt
¼ cup olive oil
2 - 2 1/2 cups all-purpose flour
Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat slightly, let the potatoes simmer for about 45-50 minutes or until a fork can easily be inserted into the potato with little e resistance. - Drain potatoes and set aside to cool. Once cool peel the potatoes then pass them through a potato ricer (into a large mixing bowl) using the metal blade with the smallest holes. – Set aside.
In a small bowl whisk together the egg, kosher, salt and olive oil. Make a well in the center of the potatoes (I like to keep them in the mixing bowl while I do this but I’m sure traditionally it was done right on a work surface) with a fork mix in the egg mixture then add a cup of flour at a time, switching from the fork to using your hands to kneed the dough. Scatter some of the flour on a work surface. Divide the dough into 3 balls. Roll out each ball into a long log 3/4” in diameter (using more flour as needed). Cut the logs into little Gnocchi about 34”wide. You may stop here, but traditionally the Gnocchi are then rolled on the back tines of a fork.
If rolling on a fork- place a fork upside down on a cutting board place the Gnocchi at the top and use your finger to gently roll the Gnocchi down the fork. This is done because it creates a way for the Gnocchi to hold the sauce. Its very easy once you get the hang of it.
At this point you may cook the Gnocchi or place each Gnocchi, NOT touching each other on a well floured baking sheet or plate and place them in the freezer to harden- once frozen they may be transferred to a plastic bag
To Cook: Place the Gnocchi in salted (about 1 tablespoon), boiling water for 2-3 minutes. Transfer to a skillet and continue to cook for a minute with the sauce (I am using pesto but tomato sauce is fine, sometimes people just like butter and cheese)
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