Ingredients

The following ingredients have 6 Servings
  • 1 kg floury potatoes (Russet, Yukon Gold, Vitelotte, etc)
  • 300 g plain flour + extra if needed
  • 1 small free-range egg (beaten)
  • a pinch of sea salt

Instruction

  • Boil the potatoes whole and unpeeled until fork-tender, about 20-30 minutes.
  • Cut each potato lengthwise, and using a spoon, scoop potato flesh into a ricer fitted with the finest disk. Press the potato flesh onto a clean work surface, spreading it into an even layer, and season with a pinch of salt.
  • Mix in 1/2 the amount of the flour, then add 1/2 the egg and knead. Repeat one more time, kneading the dough gently, and incorporating the remaining flour until you the dough reaches a soft but compact consistency.
  • Slice a small portion of dough and gently roll into a thread about 1/2 inch thick.
  • Cut the thread into 1-inch thick logs, then make an indent with your index finger and roll each gnocco on a gnocchi board, or "mark" them on the tines of a fork.
  • Transfer gnocchi to a well-floured baking tray and repeat with remaining dough.
  • Cook gnocchi in lightly salted soft-boiling water, for 1-2 minutes until they rise on the surface,
  • Spoon them out with a slotted spoon, mix them with your favorite sauce and serve.
  • if you don't intend to boil the gnocchi right away, you should freeze them in a single layer (see notes), and then drop them frozen directly into the boiling water when needed.