Ingredients

The following ingredients have 4 Servings
  • 4 medium russet potatoes (Just under 2 lbs)
  • 1 egg (lightly beaten)
  • 2 tsp salt
  • ~1 ¾ cups flour

Instruction

  • Place unpeeled potatoes, pierced multiple times with a fork (allows moisture to escape and cook faster), in oven and bake at 350 degrees until done (boiling can absorb water which will result in a heavier gnocchi due to incorporating more flour).
  • Once cooked, let cool long enough to handle.
  • Peel potatoes then rice or finely grate. (Using potatoes while still warm will allow you to use less flour, resulting in a lighter gnocchi)
  • Place potatoes in a bowl. Stir in egg and 2 tsp of salt (ensure potatoes are not hot enough to cook the egg).
  • Slowly incorporate flour until dough is no longer tacky (will still be moist). Flour amounts will vary, though try to use as little as possible to create a lighter gnocchi.
  • Turn onto lightly floured surface; knead lightly (~15x). Roll into ½” wide ropes, cutting into 1” pieces.
  • Press lightly with floured fork to shape, or use a Gnocchi Board.
  • Cook gnocchi in boiling water until it floats, about 2 minutes. It is then done.