Potato Gnocchi

Ingredients

• Russet Potatoes

  Walmart

  454g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Salt

  Table

  ½ tbsp or 9g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Place potatoes, skin on, in a large pot and cover with 2” of salted water.
2. Bring to a boil over high heat and then lower to simmer for 30 minutes.
3. Remove from water and set aside to cool for 10 minutes.
4. Remove the skin from the potatoes and finely shred into a large mixing bowl using a ricer.
5. Add the egg and salt to the mixing bowl, and slowly fold in flour, 1/2 cup at a time.
6. Once a dough forms, transfer to a lightly floured surface and knead a couple times. Do not overwork.
7. Cut the dough ball into quarters and rollout each quarter into a log about 1/2” thick.
8. Cut about 1/2” inch portions out of each log.
9. Slide a fork over each portion of gnocchi, squeezing a little bit to flatten out.
10. Lightly dust a piece of parchment with flour and transfer gnocchi to rest for 20 minutes.
11. Boil a large pot of salted water. Cook gnocchi in batches for 3-4 minutes, until they start to float and then transfer to sauce.