Ingredients:

Directions:

Peel russet potatoes, cut into about 1 inch pieces and cook in boiling water for 10-15 minutes until they are very soft with the touch of a fork.

Drain potatoes in a colander and let them completely cool while they drain all the excess liquid. This is important so that they egg does not cook when it is added.

When cool, transfer to a large bowl and add the salt, egg, and 3/4 cup of the flour and mash it all together until the potatoes are smooth and there are no chunks.

Add the additional 1/4 cup and with your hands mix until a dough forms. It should be a soft dough but still a little bit sticky. Add more flour a little bit at a time if the dough completely sticks to your hands while you knead.

Flour a surface suitable for rolling and cutting gnocchi and take a palm sized ball from the dough and roll it into a long 1 inch log.

With a floured fork, cut 1 - 1 1/4 inch long pieces off of the log and place them on a well floured baking sheet.

Repeat for the rest of the dough. The dough will become stickier as you near the end of it, just add a little flour as needed to make it workable to roll into a log.

Cook immediately or store in freezer. Gnocchi can be frozen for up to 4-6 weeks*

To cook, bring a large pot of salted water to a boil. Add 8-10 gnocchi at a time and cook for 60 seconds or until they rise to the top. If adding sauce to cooked gnocchi, cook for another 30-60 seconds, but if adding to saute pan, remove after the 60 seconds or float with a slotted spoon.

Source: servedfromscratch.com