This recipe will show you how easy it is to make fresh, pillowy gnocchi at home! The secret is to not add too much flour and to resist overworking the dough.
- 16 oz baked potatoes
- ¾ cup flour
- 1½ tsp salt
- ½ egg
- With the potatoes hot out of the oven, peel off the skin. Immediately after peeling, while the potatoes are still hot, rice the potatoes onto a baking sheet in an even layer. On the baking sheet or clean, smooth counter top, sprinkle the salt and half of the flour over the riced potatoes. Using your hands bring the potatoes and flour together into a single log of dough. Add more flour as needed until the dough is no longer sticky to the touch. Work the dough only until incorporated. Overworking the dough will result in a tough, dense gnocchi.
- Cut the log of dough into four parts. Roll each part into a snake of ½" diameter. Cut the snake into ½" pieces. If desired, roll each piece of gnocchi over the tines of a fork to create ridges. Lay the gnocchi on a baking sheet in a way that none of the pieces are touching. Sprinkle the baking sheet or the gnocchi with extra flour if they are sticky.
- Add the gnocchi to boiling water and cook for 2-3 minutes. Remove with a slotted spoon and toss in your favorite sauce.
- 500g Baked Potatoes
- 100g Flour
- 10g Salt
- ½ Egg