Potato Gnocchi

Directions

• Wash the potatoes.
• Place in a large pot of cold water that’s enough to cover the potatoes. Turn on the heat to high. From the moment the pot starts to boil, begin counting to 30-40 minutes or when the potatoes are tender and easily pierced by a fork. Once tender, drain the potatoes.
• While the potatoes are still hot, the skin will be easily peeled away.
• Place flour onto a flat wooden surface in the shape of a volcano.
• Place the potatoes into a ricer and mash them into a separate bowl. Allow the potatoes to cool.
• Add the potatoes to the flour. Beat the egg lightly and add it to the potatoes and flour.
• Add a pinch of salt and knead the mixture with your hands until you get a malleable but firm dough that holds its shape. Avoid over-working the dough. You want the gnocchi to maintain it’s light and airy texture.
• Take a portion of the dough and roll it out into long tubes with a diameter of 2cm. If the dough is sticking to the surface, lightly dust it with flour. Cover the dough that’s not being used with a damp cloth or wrap in cling film to prevent it from drying out.
• Cut the strands into 2cm pieces and make an indentation in the middle of each one. If you have a gnocchi board, you will take each piece and roll it on the board to create ridges.
• Take care and place formed gnocchi, with plenty of space in between them, on a tray with a cloth that’s slightly floured.
• When ready to cook, place the gnocchi in boiling salted water. When the gnocchi float, they’re ready to be strained and served.