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1
Peel the potatoes, place in a pot of boiling water and boil until just soft.
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2
Alternatively, you could bake the potatoes, which will require you to use less flour later in the recipe.
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3
Grate the cooked potatoes into a large bowl using the largest holes on a box grater.
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4
Add the salt and egg and mix well.
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5
Add the flour slowly, only adding as much as you need so that the dough will not stick to your hands.
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6
Kneed the dough, as you would for bread, for 3 minutes on a lightly floured surface.
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7
Separate the dough into 6 smaller balls and roll out each ball into ropes about 3/4 inch thick.
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8
Cut each rope into 1 inch pieces.
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9
Ive never been able to get the hang of putting the little groves on the gnocchi with the tines of a fork, but you can look up the technique online if youd like to try it!
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10
Basically you just roll the 1 inch gnocchi pieces along the tines of a fork to imprint little groves.
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11
Cook in a pot of well-salted boiling water.
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12
Continue cooking for approximately one minute after they rise to the top.
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13
Four ways to serve the gnocchi:
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14
1.
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15
Boil gnocchi and serve with a homemade tomato sauce.
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16
2.
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17
Boil gnocchi and transfer to a saute pan and saute until golden brown adding homemade tomato sauce or sauteed veggies.
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18
3.
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19
Mix cinnamon and nutmeg into the dough before boiling.
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20
Cut and cook gnocchi as directed above and saute in pan with a simple syrup to coat.
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21
This can be too sweet for some people so its best to serve this in small amounts!
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22
4.
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23
Mix chopped Kalamata olives into the gnocchi before boiling.
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24
Boil gnocchi and saute with fresh spinach, walnuts and lemon juice with a splash of cream.
