* Gnocchi are great with a basic tomato sauce, butter and sage sauce, pesto, or whatever your heart desires!
Instructions:
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.
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.
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.
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!).
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.
