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1.
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Cook the potatoes.
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Many recipes call for boiling, but this can waterlog the gnocchi.
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You can bake the potatoes, but this takes too long.
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I microwave them.
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Make sure to score or pierce the skins.
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This not only allows moisture to escape, but also prevents them from exploding inside the microwave.
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2.
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As soon as the potatoes are tender (you can easily pass a small knife through), take them out and remove the skins.
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I use a clean towel to hold the potato so I dont burn myself, and use a paring knife to peel the skins away.
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3.
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Rice the potatoes.
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(If you didnt read the recipe all the way and now are wondering what to do because you dont have a potato ricer, dont worry.
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You can mash the potatoes really well, and then fluff them up with a fork.
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The potato ricer is better because it adds air, making fluffier potatoes, but it isnt essential.)
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4.
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Add the egg and stir quickly so that the hot potatoes do not cook the egg.
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Add the salt and pepper and keep mixing until incorporated.
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5.
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Add the flour one tablespoon at a time.
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Mix until the flour is incorporated.
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Keep adding spoonfuls of flour until the mixture looks like bread dough.
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Turn the dough out onto a floured counter and keep kneading until the dough is not sticky, adding flour as needed.
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(You may need more or less depending on the moisture level of the potatoes, the size of the potatoes, the size of the egg, the weather outside, etc.)
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6.
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Pull off a ball of dough (1/4 cup) and roll it into a rope about as thick as a pretzel rod.
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Cup the rope into 1/4 to 1/2-inch pieces.
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Take each piece and roll it on a gnocchi board (or the back of a fork) to create the classic lines for the gnocchi look.
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These lines not only make the gnocchi look professional, but also allow the sauce to stick.
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7.
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Freeze or cook.
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a.
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To cook, roll them into a pot of salted boiling water.
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When they all float, wait another minute and then drain them.
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b.
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To freeze, place the gnocchi on a baking sheet, put them into the freezer until hard and then transfer to a freezer bag.
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To cook from frozen, it will obviously take a bit longer, but the instructions are the same.
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8.
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Sauce them with your favorite sauce.
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Tomato works well.
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I toss them into a frying pan with a bit of olive oil and butter and then top them with fresh parmesan cheese.
