Gnocchi (Potato)

These potato gnocchi rely on warm mashed potatoes and minimal handling. Boiling the potatoes in their skins helps keep extra water out of the dough, while a short cook in salted water finishes the dumplings as soon as they float.

Utensils

• 1 Large Pot
• Large flat surface
• Mixing container

Recipe

1. Boil the Potatoes: Wash the potatoes thoroughly and boil them with their skins on until they are soft. Keeping the skins on helps prevent the potatoes from absorbing too much water, which is crucial for the texture of the gnocchi.
2. Prepare the Potatoes: Once the potatoes are cooked, drain them and let them cool just enough to handle. Then, peel the skins off. Mash the potatoes while they're still warm to ensure a smooth consistency without lumps.
3. Make the Dough: To the mashed potatoes, add flour, one beaten egg, and a pinch of salt. Mix everything until it forms a cohesive dough. Be careful not to overwork the dough to keep the gnocchi light and fluffy.
4. Shape the Gnocchi: Lightly flour your work surface. Take a portion of the dough and roll it into a long "sausage" about 2cm in diameter. Cut the rolled dough into small pieces, each roughly 2cm long, to form the gnocchi.
5. Prevent Sticking: Dust a tray or plate with flour and place the cut gnocchi on it, making sure they are not touching each other to prevent sticking.
6. Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully add the gnocchi to the boiling water. Cook the gnocchi for about 2 minutes, or until they float to the surface.
7. Serving Suggestion: Serve the cooked gnocchi immediately with your choice of sauce, such as Beef Ragu, Pesto, fresh cherry tomatoes, or any other sauce you like.