Homemade Gnocchi

‍

Ingredients:

• 2 large russet potatoes (about 1 pound or 450g)
• 1 egg, lightly beaten
• 1 1/2 cups (180g) all-purpose flour, plus extra for dusting
• Salt, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce the potatoes all over with a fork and place them on a baking sheet.
2. Bake the potatoes in the preheated oven for about 45-60 minutes, or until they are fork-tender.
3. Remove the potatoes from the oven and let them cool slightly until they are cool enough to handle.
4. Peel the potatoes while they are still warm and pass them through a potato ricer or mash them until smooth. Allow the mashed potatoes to cool completely.
5. Once the mashed potatoes are cooled, transfer them to a clean work surface or a large mixing bowl. Make a well in the center of the potatoes and add the beaten egg and a pinch of salt.
6. Gradually add the flour to the potato mixture, kneading gently until a soft, slightly sticky dough forms. Be careful not to overwork the dough.
7. Divide the dough into smaller portions and roll each portion into a long rope, about 1/2 inch (1 cm) thick.
8. Using a knife or pastry cutter, cut the ropes of dough into small pillows, each about 1 inch (2.5 cm) long.
9. To shape the gnocchi, you can use a fork or a gnocchi board to create ridges on one side. Alternatively, you can leave the gnocchi smooth.
10. Place the shaped gnocchi on a floured baking sheet or tray to prevent them from sticking together.
11. To cook the gnocchi, bring a large pot of salted water to a gentle boil. Carefully add the gnocchi to the boiling water in batches, being careful not to overcrowd the pot.
12. Once the gnocchi float to the surface, let them cook for an additional 1-2 minutes, then remove them with a slotted spoon and transfer them to a serving dish.
13. Serve the gnocchi immediately with your favorite sauce, such as marinara, pesto, or browned butter and sage. Enjoy your homemade potato gnocchi!