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1
Peel potatoes and boil until they are soft (about 30 minutes).
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2
Retain hot water for use later.
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3
While still warm, press through a potato ricer into a large mixing bowl.
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4
Reheat water use to boil potatoes and return to a boil.
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5
Set up ice bath with 6 cups ice and 6 cups water near boiling water.
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6
Make well in center of riced potatoes and pour flour on the potatoes.
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7
Make a well in the middle of the flour using the back of the measuring scoop.
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8
Place egg and salt in center of well and using a fork, stir into flour and potatoes.
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9
Once egg is mixed in, kneading gently until a ball is formed.
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10
Knead gently until fully blended and ball is dry to touch.
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11
Roll baseball-sized ball of dough into 3/4-inch diameter dowels.
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12
If desired, create a crease down the middle of each dowel.
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13
Cut dowels into 1-inch long pieces.
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14
Drop these pieces into boiling water and cook until they float (about 1 minute).
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15
Make sure not to put more than a single layer worth of gnocchi in the water at a time.
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16
As gnocchi float to top of boiling water, remove them to ice bath using a slotted spoon.
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17
Only put the amount of one potful in the ice bath at a time.
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18
As the next batch of gnocchi forms, remove gnocchi from ice bath and place in storage container.
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19
Continue with remaining dough, forming dowels, cutting into 1-inch pieces and cooking until all dough is used.
