Gnocchi

Directions

To Make the Gnocchi

1. Preheat oven to 375° F

2. Cover a sheet tray with ½ cup kosher salt. Lay the potatoes (skin on) on the salt and bake until the potatoes are fork tender (40 minutes-1 hour).

3. Cut the potatoes in half and scoop out the inside into the food mill. Over a bowl, process the potatoes through the food mill.

4. To the potatoes add remaining 1 tsp kosher salt and beaten egg. Using a fork, gently whisk the egg into the potatoes until just combined.

5. To a clean work surface, add 1 cup of your flour into a pile. Make a well in the center and add the potato mixture. Keep the remaining ½ cup flour nearby incase you need it.

6. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid.

7. Slice the dough into four equal parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with one half at a time if the rope becomes too long.

8. Slice the rope into ½ inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.

9. If desired, roll the gnocchi pieces along the tines of a fork or gnocchi board to make a decorative design.

To Cook the Gnocchi

1. Bring a large pot of salted water to a boil.

2. Drop the gnocchi in a little at a time and boil until they float to the surface (should be 2-3 minutes). Remove with a strainer and repeat.

3. Top with your favorite pasta sauce, pesto or butter and cheese! Enjoy!