If you've never had potato gnocchi, you're missing out. It's a dish that seems like it would bog you down, but it doesn't. They're just light, fluffy little pieces of goodness. They are a bit filling, but they don't have that heaviness associated with them.
Making gnocchi isn't as difficult as it sounds either. I made my first batch years ago but before that, I was intimidated by the process. I always thought it was this insanely long ordeal that involved lots of hard work. I won't lie to you and tell you that this is a quick meal to put together, but the time it takes is definitely worth it. The steps involved are easy themselves, but save this one for when you have a couple hours. And, hey, you can make a bunch and freeze them for a super quick weeknight meal.
• 6 med potatoes
• 1 egg
• 2 ½ c flour
• 1 TB salt
1. Bring large pot of water to boil.
2. Dice potatoes into about 1 inch pieces and add to boiling water
3. Return to boil and boil for 7-8 minutes or until potatoes are just tender.
4. Drain in colander.
5. Return to pan (or bowl) and mash potatoes well or use a potato ricer.
6. Mix flour, egg and salt together in a separate, large bowl.
7. Stir in potatoes and transfer to floured surface. Knead just until no longer sticky and a soft dough is formed. Add a little more flour, a little bit at a time, if necessary. Don't overwork it.
8. Working in sections, roll into 1/2" wide logs. Cut the log into 1" long pieces.
9. (Optional) Roll each gnocchi piece with the tines of a fork to imprint the signature marks. Do this by placing the back side of the fork onto the gnocchi piece then rolling out to the tip of the tines. Press gently but firm enough to leave marks.
10. Place on wax paper or parchment that is lightly floured. Don't let them touch or they'll stick together.
11. Boil a handful at a time in salted water for about two to three minutes or until they float to the top.
12. Drain well then serve with your favorite sauce. (I like to add them to a pan with a little butter and cook them until they're crispy.)
To Freeze: Prepare up to Step #10. Freeze on a baking sheet and store in an airtight container or zip lock bag. When you're ready to cook, continue with Step #11.