Gnocchi

By á-216

Ingredients

• 2 1/2 pounds russet potatoes (about 5 small)
• Coarse salt
• 1 3/4 cups all-purpose flour, plus more for dusting
• 1 large egg, lightly beaten

Preparation

Step 1

In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.