Gnocchi

• 4 medium potatoes, unpeeled about 2 lb. (1kg)   
• 1¾ cups (400g) flour    
• 1 egg
• 1½ tablespoon (20g) salt

1.      Place the potatoes in a medium pot with cold water.

2.      Bring the water to a boil adding a pinch of salt.

3.      Reduce the heat and cook until the potatoes are tender when pierced, then drain.

4.      When the potatoes become cool enough, peel them.

5.      Using a ricer, squeeze all the potatoes into the flour making a mound. It's important to do this while the potatoes are still warm.

6.      Allow the riced potatoes to cool.

7.      Form a well in the center of the potatoes and add the egg, and salt.i

8.      Mix until you have a sticky ball. Add more flour if necessary and if the dough is to wet to knead.

9.      Roll out the gnocchi dough so that it forms a 1½ inch diameter rope, and then cut 1-inch pieces.

10.  Take each piece and roll it over a fork so that the grid impressions remain.

11.  Take a pot with water and bring it to a boil, then add the gnocchi.

12.  Be careful; avoid cooking the gnocchi at a rolling boil. Don't lift them out until they float.