How To Make Potato Gnocchi - Step By Step

Instructions

1. Wash potatoes and put them in a large pot with cold water. Add salt. Bring potatoes to a boil and cook for 30-40 minutes until tender when poked with a fork. Once fork tender, remove potatoes from water immediately and let cool a little bit. At this point, you can peel off the skin or simply cut off any imperfections, cut in half, and later pass through the potato ricer which will hold the skin.TOP TIP: Choose potatoes more or less of the same size for even cooking.

2. Sift about ⅓ of all flour on work surface PLUS set 3 tablespoons aside (that you'll add at the very end if needed or use it to roll the gnocchi). Rice potatoes placing them cut side down (if you've decided to keep the skin on), force the potato through, and remove the skin from the potato ricer. Using a dough scraper cut riced potatoes to help them cool down further.Add beaten egg, and a few pinches of salt. Incorporate briefly with the dough scraper. Cover the dough with the remaining flour and "chop" it into a crumbly dough. Using your hands compact the dough into a ball.Don't knead gnocchi dough as you would with pasta or bread dough. Instead help yourself with a dough scraper and simply FOLD the dough onto itself until all flour is incorporated.