Potato Gnocchi

Boil your potatoes in advance and allow to cool slightly so they do not scold your hands when working them into the dough. The average cook time is 25 minutes when boiling, and you can allow for an additional 20-30 minutes to cool.

1. Prepare a large pot with 1000g of potatoes with their skins still on, and enough water to cover them completely.
2. Boil the potatoes for 20-25 minutes, or until fork tender. When pierced with a fork, the potato should slide off the fork easily.
3. Once cooked, strain the potatoes into a colander and let cool for at least 20 minutes or enough time to handle them without scolding your hands.
4. Once cooled, peel the potatoes and using a pastry cutter, food mill, or potato ricer, grind the potatoes down to a loose mealy or rice-texture. Do not mash or whip the potatoes as this will produce a gummy texture in your finished pasta.
5. Pour 300g of 00 Flour onto a clean work surface or large bowl. Using your fingers, create a well in the center. Add your potatoes to the center of the well.
6. Create another well in the center of your potatoes. Then add 1 large egg into the center of the potatoes.
7. Using your fingers or a large fork, break the egg and gently start incorporating the potatoes and flour into the center of the egg mixture.
8. Continue working the egg, potatoes, and flour until it comes together into a rough dough.
9. At this point, you can knead the dough until it forms into a smooth, soft consistency.
10. Let the dough rest for 15 minutes covered with a towel or plastic wrap.
11. Once rested, separate the dough into 4 sections. Roll each section into a large snake about 1/2"in or up to 1"in in diameter. The size is up to you and your taste.
12. Cut the snake into 1/2"in to 1"in pieces.
13. Using a gnocchi board, or large dinner fork, gently press each piece into the groves of the board or fork, and with your thumb, roll the dough down the groves creating ridges in the dough
14. Once all of your gnocchi are formed, boil them in salted water for 2-3 minutes. You can always carefully taste the pasta to ensure it's the texture and consistency you enjoy.
15. Serve with your favorite ragu, bolognese, pesto, or pasta sauce of your liking.