2 lbs russet potatoes
1 teaspoon of salt
1-1/2 cups of flour
Serving size- 4-6
Approximate time to to make: 1.5 hours
- Preheat your oven to 400 degrees. Pierce the potatoes with a fork so that the moisture can release during baking and bake for 1 hour.
- Once the potatoes have baked, let them cool, and peel. Then, put the potatoes through a potato ricer (I have made gnocchi without the ricer and it's just not the same, you need this, in my opinion) and into a mixing bowl. Add the egg and salt and combine. Next, gradually add in the flour and mix until it forms a dough. Once the dough is formed move to a floured surface and knead for 1-2 minutes (adding more dough so that it doesn't stick) or until the dough is smooth. Don't over knead or you'll have dense gnocchi.
- Once your dough is ready, rip off a small piece and roll into a log or rope shape about the thickness of your index finger. Then, cut the rope in 1/2-1 inch pieces or so (depending on the size you like for this). This next step is optional, but I find when you make ridges on the gnocchi, it captures the sauce better when you add to a sauce. Gently roll the gnocchi pieces on the back of a fork so it creates little lines. Continue for all of your gnocchi.
- To cook, bring a large pot of water to a rapid boil and season generously with salt. Add the gnocchi in batches (so it doesn't lower the temperature of the water too much) and once they float, they are done!
- Serve with your favorite sauce and enjoy!