- 700gm boiled regular white potatoes with skin on (the 700gm is skin off/boiled weight)
- 3.5 to 4 cups all purpose flour
- 1 large egg
- 1/2 tsp salt
- 1 tablespoon grated parmesan cheese (optional)
- Boil enough potatoes with their skin on in salted water to yield 700gm of boiled/skin off potato weight. Use a potato ricer to mash well.
- Add the flour, egg, salt, and parmesan cheese, if using, and mix well. Work the dough gently for a couple of minutes to bring it together into a uniform dough.
- Form into a ball, flatten and shape into a circle then roll the dough to about 1/2″ thickness.
- Keep flouring your work surface lightly as needed. Keep the dough covered with a dampened tea towel while you work.
- Cut the dough into 1″ thick strips at a time and roll into 1/2″ diameter log. Cut the log into 3/4″ – 1″ long pieces. Make indents in each gnocchi by pressing down in the middle of each piece with two fingers and giving a gently roll or using a gnocchi tool or the teeth of a fork. Keep the gnocchi in single layers (clean pieces of food-safe cardboard work well for this) and place them in the freezer immediately (unless you are cooking them right away). If you are keeping them for use later on, once they are frozen, you can gather and put them into an airtight container.
- Bring a large pot of salted water to a boil. Add the frozen gnocchi. Cook for 9 1/2 to 10 minutes. Drain and add tomato sauce and more parmesan cheese if you like. Toss well but gently and serve immediately.
- It is important to mix the ingredients and form the dough while the potatoes are still warm but cool enough to handle
- Allow about 1&1/2 cups frozen gnocchi per person.
- Serving Size: 7