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1
Boil the whole potatoes until they are soft (approximately 45 minutes).
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2
While still warm, peel and pass through vegetable mill onto clean pasta board.
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3
Set 6 quarts of water to boil in a large spaghetti pot.
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4
Set up ice bath with 6 cups ice and 6 cups water near boiling water.
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5
Make well in center of potatoes and sprinkle all over with flour, using all the flour.
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6
Place egg and salt in center of well and, using a fork, stir into flour and potatoes, just like making normal pasta.
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7
Once egg is mixed in, bring dough together, kneading gently until a ball is formed.
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8
Knead gently another 4 minutes until ball is dry to touch.
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9
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.
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10
Flick pieces off of fork or concave side of cheese grater until dowel is finished.
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11
Drop these pieces into boiling water and cook until they float (approximately 1 minute).
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12
Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork.
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13
As gnocchi float to top of boiling water, remove them to ice bath.
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14
Continue until all have been cooled off.
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15
Let sit several minutes in bath and drain from ice and water.
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16
Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
