Gnocchi

🥘 Ingredients

• russet potatoes 2 pounds
• large egg 1
• sea salt 1 teaspoon
• all-purpose flour 1 cup
• ?marinara sauce
• ?pesto

1. 1

   Preheat the oven to 425°F.
2. 2

   Use a fork to poke holes in the russet potatoes . Place on a baking sheet and bake for 45-60 minutes , or until tender when pierced with a fork.
3. 3

   When the potatoes are cool enough to handle, but still warm, peel off and discard the skins. Pass the peeled potatoes through a ricer , or place them in a large bowl and mash with a fork until smooth.
4. 4

   Transfer the potatoes to a lightly floured surface and form them into a wide, thin mound. Drizzle with the large egg and sprinkle with the sea salt and a third of the all-purpose flour . Use your hands or a bench scraper to lift and fold the potatoes into themselves to incorporate the egg and flour.
5. 5

   When the first addition of flour is just incorporated, sprinkle the potatoes with another third of the flour. Fold and lightly knead the dough to incorporate it. Continue adding flour a little at time and kneading and folding the dough until it's soft and pillowy, but not sticky. You may not need all the flour, or you might need a bit more. Knead the dough as little as possible to incorporate the flour. You don't want to overwork it.
6. 6

   Form the dough into a ball and cut it into 8 equal pieces. Dust your work surface and your hands with more flour and roll one piece into a rope about 1-inch in diameter. Cut it into ¾-inch pieces and transfer them to a floured plate or baking sheet. Repeat with the remaining dough.
7. 7

   Bring a large pot of salted water to a boil. Set a colander over a large bowl nearby. Add a third of the gnocchi to the boiling water and cook for about 2 minutes , or until they float. Use a slotted spoon to lift the gnocchi out of the boiling water and into the colander, then repeat twice with the remaining gnocchi.
8. 8

   Serve with ?marinara sauce or ?pesto , or try another of the serving suggestions in the blog post above.