Step 1

To Make the Gnocchi Dough:

Step 1

Bake the potatoes at 400°F for 1 hour.

Step 2

Once cool enough to touch, peel off the skin and pass through a potato ricer.

Step 3

Add riced potatoes to a flat surface and sprinkle flour over the top.

Step 4

Make a well in the potato/flour mixture, add egg, and sprinkle salt over the egg. Scramble the egg in the well until fully mixed and start bringing the potato/flour mixture into the well.

Step 5

Combine all ingredients and knead until fully incorporated, adding as little flour as possible (You’ll just want enough flour that you can work the dough without it sticking).

Step 6

To Make the Gnocchi:

Step 1

Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking.

Step 2

Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board.

Step 3

To Cook/Store Fresh Gnocchi:

Step 1

Ready to cook immediately in boiling salted water

Step 2

Gnocchi will start to float when they are almost ready

Step 3

Once gnocchi begin to float, cook for an additional minute

Step 4

Using a slotted spoon, gently add cooked gnocchi to your favorite sauce

Step 5

If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Step 6

Tips:

Step 1

You want to add just enough flour so that your dough is able to handle, but still should be a little sticky

Step 2

The less flour you use the lighter and fluffier the gnocchi will be