Handmade Potato Gnocchi by Laelle

Instructions:

1. Wash the potatoes well, leaving the skin on. Place them in a (large) pot of water and bring to a boil. Time for about 30-40 minutes once water begins to boil, checking to see if they’re cooked/soft with a fork or toothpick.
2. Once potatoes are ready, remove from water and peel with the help of a fork and knife (they’ll be hot!). Clean a table top surface and dust with flour or prepare a large bowl. Pass the potatoes through a potato masher (“ricer”) onto surface or into bowl. Let cool for a few minutes, but not too much so as to avoid clumping.
3. Add flour little by little, along with a teaspoon of salt. You can kneed by hand or start with a spoon until mixture is less sticky. Kneed until you obtain a smooth and consistent dough - it should be soft but not sticky. You can use more flour as necessary, but try to us as little as possible otherwise they’ll become too dense.
4. Dust the surface of a table with flour, and divide the dough into small pieces to be rolled out into “snakes” about the thickness of your little finger. On a cutting board, cut the rolled dough into pieces about 1.5 cm long. As the gnocchi accumulate, make sure to keep them dusted with flour. Roll over the back of a fork to create the ridges (which will help them retain whatever delicious sauce* you decide to serve them with!).
5. To cook, bring a large pot to boil. Add salt to water once boiling, about 1 tablespoon. Add gnocchi and let cook until they have risen to the top of the water. Use a skimmer or slotted spoon to remove gnocchi and place directely into your favorite sauce, mix and then serve.

Buon appetito!