Potato Gnocchi

How to Make

• Step 1: Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for 15-20 minutes or until just fork-tender.

• Step 2: Transfer potatoes to a bowl, then mash until very smooth (I use my Kitchen Aid stand mixer for mixing the potatoes).

• Step 3: Measure out 2 cups mashed potatoes then place into a large bowl (save any remaining mashed potatoes for another use) cool the mashed potatoes slightly

• Step 4: Stir in egg and 1 teaspoon salt.

• Step 5: Using a wooden spoon gradually beat in 1-1/2 cups flour until blended (dough should be firm and elastic, keep adding in more flour a small amount at a time if needed until you achieve that texture).

• Step 6: Turn onto a lightly floured surface; knead gently about 15 times.

• Step 7: Roll into about 1/2-inch wide ropes.

• Step 8: Cut ropes into 1-inch pieces.

• Step 9: Press down with a lightly floured fork.

• Step 10: In a large saucepan bring about 3 quarts of water and remaining 2 teaspoons salt to a boil.

• Step 11: Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi floats to the top and are cooked through.

• Step 12: Remove with a slotted spoon.

• Step 13: Serve immediately with pasta sauce or alfredo sauce and Parmesan cheese (if not using right away toss the gnocchi generously with oil and refrigerate until ready to use, just heat in the microwave before serving).