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1
Pierce the potatoes several times so that moisture can escape during baking.
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2
Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender.
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3
Peel the potatoes while they are still hot and press them through a potato ricer.
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4
Put the potatoes in a large bowl with salt, baking powder, and egg white.
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5
Add the flour a little at a time and mix with your hands until the mixture forms a rough dough.
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6
Do not over-work the dough.
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7
Transfer the dough to a lightly floured surface.
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8
Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
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9
Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger.
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10
Cut the rope into 1-inch pieces.
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11
Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger.
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12
The gnocchi should be slightly curved and marked with ridges.
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13
This will allow the pillows to hold sauce when served.
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14
Boil the gnocchi in batches in plenty of salted water.
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15
The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve.
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16
If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour.
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17
Cover with plastic wrap and refrigerate for up to 12 hours.
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18
Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour.
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19
If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
