Gnocchi

Good gnocchi are tender without being mushy, and the difference is mostly in how much you handle the dough — the less, the better. I roll mine straight onto a fork for the classic ridges, but a butter knife works too. Serve with brown butter and sage for the fastest dinner you'll make all week.

Ingredients

• 2 large russet potatoes
• 1 cup all-purpose flour
• 1 egg
• Salt, to taste

Directions

1. Boil the Potatoes: Start by boiling the potatoes with their skins on. This will take about 45 minutes to an hour. They're ready when a fork goes in easily.
2. Cool and Peel: Once the potatoes are cooked, let them cool slightly, then peel them. The skin should come off easily.
3. Mash the Potatoes: Use a potato masher or ricer to mash the peeled potatoes until they are smooth and lump-free.
4. Add Flour and Egg: Make a well in the center of the mashed potatoes and add the flour, egg, and a pinch of salt. Gently mix everything together until it forms a dough. Be careful not to overwork it; just mix until it comes together.
5. Roll the Dough: On a floured surface, take a portion of the dough and roll it into a long rope, about 1/2 inch in diameter.
6. Cut into Pieces: Use a knife to cut the rope into bite-sized pieces. You can leave them as is or create ridges by rolling them over the tines of a fork.
7. Boil the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. They're ready when they float to the surface, usually in about 2-3 minutes.
8. Serve: Remove the gnocchi with a slotted spoon and serve them with your favorite sauce. Enjoy your homemade potato gnocchi!
9. Feel free to add your own twist to the sauce or toppings based on your passion for cooking. Enjoy! 😊

From our kitchen to yours.