Potato Gnocchi

1. 1

   Preheat oven to 350F.

2. 2

   Prick potatoes all over with fork, and bake 45 minutes to 1 hour, or until soft to touch.

3. 3

   Slice open, and let cool 10 minutes.

4. 4

   Scoop out potato flesh (it will still be hot); reserve skins for another use.

5. 5

   Mash potato flesh in bowl or put through potato ricer.

6. 6

   Stir in salt, then egg with fork.

7. 7

   Stir in potato starch until dough comes together and no longer sticks to fork or your hands.

8. 8

   Scoop out 1/2 cup dough, and roll into 3/4-inch-thick rope on work surface dusted with potato starch.

9. 9

   Cut rope into 3/4-inch pieces.

10. 10

    Set back of fork atop 1 gnocchi, and use fork to roll gnocchi toward you, making light indentations with fork tines.

11. 11

    Transfer to parchment-lined baking sheet.

12. 12

    Bring pot of salted water to a boil.

13. 13

    Add gnocchi, and cook 2 minutes, or until gnocchi float to top.

14. 14

    Drain, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.