Time: 1-1.5 hours active time, plus resting time/cool down time.
Level: Easy to Medium
Ingredients:
- 900 g (2 lbs) of Russet or yellow potatoes (starchy, not waxy)
- 180g flour – I use bread flour – Italian recommended, (plus extra for dusting)
- 1 egg, lightly beaten
- 5g (1 TSP) fine sea salt
I’ll be honest, I round up or down based on the potato bag weight.
Directions:
- Cook the potatoes by boiling whole, unpeeled potatoes in salted water until tender (about 30–35 minutes). Drain and let them cool just enough to handle. Peel while warm.
- Mash & dry the potatoes use a potato ricer (best) or masher to mash them into a light, fluffy texture. Spread out on a baking sheet to let steam escape for a few minutes (this keeps gnocchi light, and not gummy).
- Make the dough on a floured surface, pile the mashed fluffy potatoes, sprinkle salt, and make a well in the center.
• Add the beaten egg and about ~1 cup of flour to start. Mix gently with hands, incorporating more flour as needed until a soft dough forms.
• The dough should be soft but not sticky. Don’t overwork it, or it will get tough. - Shape the gnocchi by dividing dough into 4 pieces. Roll each into a rope about ½ inch thick. Cut into 1-inch pieces.
• (Optional) Roll over the back of a fork or gnocchi board for ridges that catch sauce. - Optional: Rest the gnocchi in fridge for a few hours, to covered overnight if you want to reduce glucose impact on your body. Or, freeze at this point, but ensure spacing so they don’t stick together.
- Cook by bringing a large pot of salted water to a boil.
• Drop gnocchi in batches. They’re done when they float to the surface (2–3 minutes).
• Scoop out with a slotted spoon.
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