Recipe Index

Ingredients

• 5 Idaho potatoes
• 5 ounces 00 or all purpose flour, about 1 1/2 cup
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. Prick the potatoes all the way through and all around with a fork, set them on a rack over a baking tray, and bake at 375°F for about 75 minutes, until very tender.
2. Halve the hot potatoes at once to release the steam, scoop the flesh out of the skins with a large spoon, and rice it in a thin layer across your work surface so more steam can escape.
3. Whisk the egg and drizzle it across the riced potatoes, then sprinkle the salt and black pepper over the top.
4. Add about 1 cup of the flour and, with floured hands, bring everything together gently, adding a spoon or two more flour at a time as needed until a dough forms. Handle it as little as possible to keep the gnocchi fluffy.
5. Flour a knife and cut the dough into four long sections. Roll each section from the center outward to about 1/2 inch thick, cut it into pieces about 3/4 inch long, and repeat with all the dough, flouring the knife and the cut gnocchi as you go.
6. Shape each piece by rolling it over a fork, pressing the fork on top for a three-stripe design, or pressing a dimple into the center with a fingertip.
7. Bring a large pan of salted water to a boil, drop the gnocchi in without stirring them with a utensil, and tilt the pan side to side to stop them sticking. Lift them out 1 to 2 minutes after they float to the top and let them dry on a plate.
8. Heat a wide pan, add the gnocchi without crowding, and cook on each side until golden brown. Serve the crisped gnocchi with your favorite gnocchi sauce.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data