Yellow/Yukon Potatoes ~ 500g (350g when peeled, riced or smashed)
All Purpose Flour ~ 50g (+ extra 150g)
Large Egg ~ 1
Salt and Pepper to taste
RECIPE
Boil potatoes for about 40 mins until they can be easily pierced with a knife.
Once ready, cover and let them reach room temperature. Then, peel and mash the potatoes, ensuring no clumps remain.
Mix the egg in a bowl and add the potatoes. Incorporate the egg into the potatoes. Gradually add the flour in quarters, combining gently each time.
Knead the dough gently until all the flour is absorbed. Avoid over-kneading. The dough should be dry and not stick to the board. Add extra flour if needed.
Flatten the dough to about 3/4 inch thick. Cut strips about 3/4” wide and roll them to about 1/2” thick. Sprinkle some flour on top to prevent sticking.
Cut the rolled "snakes" into small pieces, about 1/2” thick. Sprinkle flour on the cut gnocchi to prevent sticking.
Repeat until all gnocchi are cut. Avoid stacking the gnocchi to prevent sticking.
Finally, press each gnocco on a fork or a wooden gnocchi board and roll it to give it the classic gnocchi texture.
