Potato Gnocchi

Ingredients:

2 1/2 lbs. of potato, approx. 4 lg. potatoes, 6 sm. potatoes
2 1/2 cups all-purpose flour, 1/2 cup or more for working dough
1 egg
1/2 tsp. salt
*General rule of thumb: 1 medium-sized potato per serving or person. For every potato, you want to use approximately 1/2 cup of flour.

Directions:

Ricing Potatoes:
First, clean and peel potatoes. Remove any brown spots. Cut potatoes into 1” cubes; be sure to cut into cubes consistent in size so that they cook evenly. Place cut potatoes in a medium-sized pot; fill with water just to cover. Add salt and cover with a lid. Stirring occasionally, boil potatoes for about 20 minutes or until fork tender. Over-boiling will cause potatoes to become mushy and too wet.
Remove potatoes from water; drain well. Allow them to cool in a colander or over cheesecloth. Rice potatoes using a potato ricer and keep in a towel to remove excess water.
Making Pasta:
Mound 2.5 cups of flour on the middle of a wooden board or a clean, dry countertop. Lightly flour work area. Make a well in the center of the flour and add the riced potatoes to the center. Create another well in the center of the potatoes. Break egg in the center. Add pinch of salt.
Using a fork, begin to incorporate ingredients for dough by pulling flour into the center. Slowly mix in only as much flour as the potato can absorb. You may not need all of the flour.
Once the dough starts to come together, begin kneading, adding as much flour as necessary to hold dough together.
Form wide rectangle with dough. Cut dough into about 8 pieces, 4 inches long. For shorter, heavy gnocchi, roll dough into thick ropes and cut into 1-inch pieces. Some use a fork to make ribs, others indent gently with their thumb. For thinner gnocchi, roll long ropes. Cut into 1 1/2-inch pieces. Repeat with the rest of the dough.
Note: While you are shaping gnocchi, finished gnocchi should be kept in a heavily floured area as to prevent sticking.
Also, keep in a cool place until ready to cook. No more than 45 minutes, or else place in the freezer.
Cooking Gnocchi:
Bring a large pot of water to a boil. Once boiling, add salt and then gnocchi. Gnocchi are finished once they float to the top, approximately 3-5 minutes. They are done when tender, not mushy. Remove with a slotted spoon and toss in a saucepan with your favorite sauce.
For best taste and texture, allow gnocchi to “sit” in their sauce once cooked for about 5 minutes.
Serves 6