Potato Gnocchi

Ingredients

1 ½ Pounds baking potatoes

1 Cup all purpose flour, additional flour if needed

1 Large egg, lightly beaten

¾ Teaspoon kosher salt

¼ Cup olive oil

Directions
Leaving the potato skins on, wash them. When making gnocchi, the potatoes should be steamed not boiled. This will ensure less moisture. Place the potatoes in a metal colander, set the colander on a stock pot, fill the pot with water to just below the colander. Cover the potatoes and allow the potatoes to cook for 35-45 minutes, or until fork tender.

While the potatoes are still hot, peel them carefully and pass them through a potato ricer onto a floured work surface. Sprinkle the potatoes with the salt and flour, and mix gently. Don't worry if it's not mixed thoroughly. Make a well in the center of the potato mixture and add the egg and oil, mix the dough together and form a ball. (if dough is soft and sticky add the additional flour, slowly until dough does not stick to your fingers easily. Knead the dough for 4-5 minutes, making sure not to over knead (this will make the gnocchi stiff and heavy)

Brake off tennis ball sized portions of dough and roll into a rope shape that is as thick as a finger. Cut the gnocchi into 1 inch pieces and set aside until you have cut 25-30 gnocchi. Now it's time to shape the gnocchi and give them their ridges and dimple (which helps hold whatever sauce you decide to use with them). Gently press the gnocchi against the inside curve of a dinner fork, you will get ridges on top of the gnocchi and a dimple in the bottom where your finger flicks the gnocchi down the fork. This technique takes some practice, but I assure you it's not difficult and is essential to the process. Place the gnocchi on a floured baking sheet.

If you are not going to cook the gnocchi right away, they can be placed in a freezer on the baking sheet until they are frozen, transfer them into a zip top freezer bag and keep frozen until you need them. Generally they will last 2-4 months in the freezer. Enjoy!!