Homemade Gnocchi

Prep Time: 30 minutes
Cook Time: 70 minutes
Yield: 4 servings


Ingredients: 
2-3 Large Russet Potatoes (should be about 2 pounds)
1 egg
1 cup flour
salt and pepper to taste


Directions:
.
Begin by bringing a pot of water to boil; salted generously. Boil the potatoes (skin and all) until fully cooked, about 40-60 minutes.  


Once the potatoes are ready, remove them from the water one at a time and peel them as quickly as possible.  The skin will come off easily, but they will be incredibly hot. I find a dish towel to hold the potato and a spoon or paring knife to slide off the skin works best.  


Once they are all peeled, break them up with a fork until you have a fluffy pile of potato mash.  If you have one, this is a great opportunity to use a potato ricer; although I've long decided this is a useless tool that simply takes up space in my kitchen.  A fork does the job just fine though. 


Once you've got your  potato fluff you have to wait for it to cool.  It's best if you do this patiently and just let it sit spread out; putting it in the fridge will work, but I find the finished product just isn't as good. 


Measure out your flour and season it with salt and pepper, place it in a bowl near your working surface. 


When the potato fluff is at room temperature, or at least cool enough to not cook the egg; push it all into a pile and make a well in the center.  Pour the scrambled egg into the well. 


Begin mixing the dough by hand and gradually add the flour a generous pinch at a time.  Continuing adding flour until you have a crumbly dough (about 3/4 cup).  Then, kneed the dough gently until it just begins to get smooth, continue adding the remainder of the flour until the dough is no longer sticky.  


Once your dough is formed, cut it into 4 section.  Roll each section into a long cord about the thickness of your thumb.  Cut it into sections, about the same size as your thumb print. 


Dust with a little more flour if needed to keep them from sticking. 


When you're ready to eat them; bring a fresh pot to a boil and salt it.  Drop the gnocchi into the water, 10-15 at a time.  You want them to have enough space to float freely and not stick together.  They will sink to the bottom and after about 30 seconds, they'll rise to the surface of the water.  Let them float for about 10-20 seconds then pull them from the water using a slotted spoon. 


Serve immediately.