Homemade Potato Gnocchi

Rinse and scrub the potatoes. Cut in halves or quarters, depending on the size of the potatoes, and place into a pot of cold salted water. Bring to a boil and cook for 30 minutes or until the potatoes are tender. Drain and let the potatoes cool. 

In a large boil mash the potatoes using a potato ricer. Add the flour, egg and salt. Gently mix just to combine. Over mixing or kneading will lead to hard and chewy gnocchi. 

Transfer the mixture to a counter or work surface. Unlike regular pasta dough we do not want gluten to form. We simply want to combine all the ingredients. Gently knead for a couple minutes to form the ball of dough. 

Let the dough rest for 5 minutes covered. 

Divide the dough into 8 equal parts. While working with one piece at a time keep the rest covered with a damp kitchen towel to avoid the dough from drying out. 

Roll the dough into a snake around 1/2" diameter. With a bench scraper or knife, cut the dough into 1/2" pieces depending on the final size you would like. 

Traditionally a gnocchi board is used to shape the pasta. However, if you do not have one you can use the back of a fork or simply leave them rustic and keep them as as! The grooves from the gnocchi board will allow the sauce to better adhere to the pasta. 

Take a piece of cut dough, using your thumb roll down on the gnocchi board. Repeat for remaining dough.

Dust with flour to avoid sticking and let rest for a few minutes before cooking. 

The gnocchi can either be frozen or cooked right away. To cook fresh drop in well salted boiling water and cook for 5 minutes or until they float. 

From frozen, cooking time will be around 10 minutes.