Boil the whole peeled, potatoes until they’re soft (45 minutes). While they’re still warm, mash them with a fork or a ricer.
Make a well in the center of the mashed potatoes and sprinkle them all over with flour, using up the flour in the process. Place egg and salt in the center of the well and using a fork, stir into the flour and potatoes, just like as if you were making pasta.
Once the egg is all incorporated, along with any desired seasonings, bring the dough together and knead gently until a ball is formed and then another four minutes until the ball is dry to the touch.
Roll the ball of dough into long thing tubes about the thickness if your index finger, and then cut them into 1-inch long pieces. Flick them off with a fork, using a finger to dimple the middle (the shape will help it keep the sauce).
Drop the pieces into boiling salted water until they float (4-6 minutes). If gnocchi fall apart, it means you didn’t use enough flour. Too much flour results in hard gnocchi. Serve with your favorite pasta sauce, just don’t drown them.
– 3 lbs baking potatoes
– 2 cups all-purpose flour
– 1 jumbo egg
– 1 pinch salt
– pepper, seasonings, butter as desired