Potatoes Gnochi Recipe

How to make it

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• Boil unpeeled potatoes in unsalted water in large pot until they can be easily punctured with the blade of a knife.
• Peel as soon as possible and puree through the "schiacciapatate" or a food processor until a mealy texture.
• Have a fresh large pot of water, salted, beginning to boil.
• In a large bowl, add to potatoes the egg, salt and flour until it feels like a soft dough.
• Make a little ball of pastry with the potato mixture and pop it into the boiling water-if it doesn't melt it is good.
• Add a little more flour if needed and section the dough into palm sized round sections. Then make by hand long sticks of dough.
• Think of the play-doh snakes you made in school!
• Cut 1" pieces from the snake and set aside to roll with a fork in the next step.
• Press the pieces by hand with a fork, the underside of a grater, or any grooved tool you have by rolling the little 1"tube section gently once over.
• This is for texture. You want the gnocchi to have a little texture to grab the simple butter parmesan sauce or a tomato sauce you can make.
• Lightly flour the rolled gnocchi and boil in small groups in the salted boiling water. When they rise to the surface of the water they are done-so gently lift out and put aside to dry slightly.
• Melt on low the butter and add parmesan-stir together until melted and creamy.
• Toss the gnocchi once it is surface dried with your simple cheese and butter sauce-or make a tomato sauce, butter sage, or pesto!!!