Delicious light and fluffy pillows of greatness. Gnocchi is fantastic served with a warm meat sauce or a creamy Alfredo sauce. These pillows of greatness will warm your heart and make your belly smile.
- 3 lbs. russett potatoes
- 2 cups all purpose flour
- 1 egg, extra large
- 1 pinch of salt
- 1/2 cuo canola oil
Boil whole unpealed potatoes until they are soft, about 40 minutes.
Peel the potatoes while they are still warm.
Pass the potatoes through a vegetable mill or a potato ricer onto a clean counter or board.
In a large pot, bring 6 quarts of water to a boil.
Make a well in the center of the potatoes and sprinkle all over with flour, using all the flour.
Place egg and salt in the center of the well and using a fork, stir into flour and potatoes, just like making normal pasta. Once the egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to the touch. Roll baseball sized ball of dough into 3/4 inch diameter dowels and cut dowels into 1 inch long pieces.
Flick pieces off of the tines of a fork with your thumb creating a small indention on one side of 1 inch piece and the other will have tine impressions.
Drop about 5 to 6 pieces into boiling water until they float to the top about 1 minute.
Remove and either shock them in an ice bath or let them rest in a glass baking dish, tossed lightly with olive oil. Continue to cook the rest.
You can serve them with meat sauce or Parmesan and brown butter, or a delicious Alfredo sauce.
Gnocchi can be stored covered in the refrigerator up to 48 hours until ready to serve.