Homemade gnocchi

Ingredients:

• 3 medium potatoes (about 700 g)
• 1 large egg, beaten
• 1 and 1/4 - 1.5 cups of premium flour + extra for working with the dough
• Grated Parmesan cheese for serving
• Fresh basil for serving
• Special equipmentpotato press

Preparation:

1. Place the potatoes in a large saucepan and add enough water to cover by 2 cm. Bring to a boil over medium heat and cook until the potatoes are tender when pierced with a fork, about 20 minutes. Drain.
2. While the potatoes are still hot but still manageable, peel them and press them through a potato press onto a work surface. Let them cool completely.
3. Once the potatoes have cooled, sprinkle them with 1 teaspoon of coarse salt. Sprinkle the potatoes with a beaten egg. Sprinkle with 1 cup of flour and use your hands (or, better yet, a bench scraper, if you have one) to mix and knead the dough. Add another 1/4 to 1/2 cup of flour as needed until the dough is smooth and only slightly sticky. To test for doneness, cut a ball of dough in half; the inside should resemble cookie dough, pockmarked with small holes.
4. To form the gnocchi, break off a piece of dough and roll it into a rope about 2 cm thick, carefully dusting your hands and a countertop with flour. Cut the rope into 2 cm pieces. Quickly roll each piece between your palms until slightly rounded. Turn a fork over the tines and run each piece of dough along the tines, creating deep grooves on one side of each gnocchi and curling them up. Place on a floured baking sheet.
5. Bring a saucepan of water to a boil and season generously with salt. Cook the gnocchi until tender, 2–4 minutes. Drain and serve with your favorite sauce. Sprinkle with Parmesan and basil.
   
   

   Freezing Tips

   
   Leftover gnocchi can be frozen. First, let them harden in the freezer directly on a floured baking sheet. Then, pack them into freezer bags.