Homemade Gnocchi 𝜗ৎ

♡ Homemade Gnocchi ♡

Gnocchi Dough Ingredients...

2 Pounds Russet Potatoes, 1 1/2-2 Cups All-Purpose Flour, 1 Large Egg (lightly beaten), 1 Teaspoon Salt

Tip: The key to a perfect gnocchi dough is starchy potatoes!

Boil the potatoes with their skins on until they are fork-tender, about 35–45 minutes, then drain and let them cool just enough to handle before peeling and mashing or pressing them through a potato ricer. Spread the mashed potatoes on a clean work surface and let them cool for a few minutes. Add the salt, beaten egg, and 1½ cups of flour, then gently mix until a soft dough forms, adding only enough additional flour to keep the dough from being too sticky. Divide the dough into 6–8 pieces, roll each piece into a rope about ¾ inch thick, and cut each rope into 1-inch pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create ridges. Bring a large pot of salted water to a gentle boil and cook the gnocchi in batches. Once they float to the surface, let them cook for another 30–60 seconds before removing them with a slotted spoon. Toss the cooked gnocchi with your favorite sauce and serve immediately.