Ingredients

(Makes about 1.4 Lbs of gnocchi)

 

1 Lb potatoes

1 1/2 cups flour 

1 beaten egg yolk

Salt and pepper to taste

Olive oil

Rosemary (optional)

 

 

Instructions

 

1 - Boil the potatoes with their skin in a large pot and cook until soft (about 15-20 minutes).

2 - Drain.

3 - Allow to cool then remove the skin and mash the potatoes.

4 - In the bowl of a stand mixer, mix together the mashed potatoes, egg, salt and pepper.

5 - Gradually add the flour and beat until dough comes together. (If the dough is too soft, add flour 1 Tbsp at a time).

6 - Form a thick rectangle, wrap in plastic wrap and place it in the fridge for 30 minutes. 

7 - On a floured table, cut dough into stripes and roll cylinders. Cut the cylinders into even pieces to make the gnocchi.

 

8 - Leave a print on the gnocchi by gently rolling and pushing down on the back of a fork. (Optional).

9 - Boil water in a pot with salt. Throw the gnocchi in the water a handful at a time and cook until they come to the surface (about 2 minutes).

 

10 - Scoop the gnocchi out and transfer to a colander previously placed on a bowl. Then, transfer to a bowl and add olive oil so the gnocchi won't stick to each other.

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11 - Once all the gnocchi are cooked, heat a frying pan with olive oil and sauté them with fresh rosemary, or enjoy with tomato sauce, cheese sauce, pesto, boeuf bourguignon, garlic and mushrooms...