Potato Gnocchi
These are fun to make but I'm not very good at it yet. I've only made them three times. My friend, Ligia, in Fredericksburg, VA taught me how to make these.
1 lbs russet potatoes
1 large egg
2 C flour
Boil potatoes, skin on, until soft. Peel and rice or small grate while hot. Put potatoes on counter in a wreath shape. Put flour in center of wreath. Add egg to flour and mix with hands. Keep mixing while incorporating the potatoes. When it's all mixed together begin to knead, adding more flour if needed until you have a very smooth, soft, tacky (just past sticky) dough. Cut in 8 pieces. Roll each piece into a thumb-size rope on floured table. Cut in ½ inch chunks. To shape the gnocchi hold a fork in one hand with the tines sitting on the table like you're getting ready to eat with it and place a gnocchi pillow against the tines of the fork, short ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges. Set each gnocchi aside, dust with a bit more flour, until you are ready to boil them. Boil in salted water until they float to the top.
Recipe:
1 lbs russet potatoes
1 large egg
2 C flour
Boil potatoes, skin on, until soft. Peel and rice or small grate while hot. Put potatoes on counter in a wreath shape. Put flour in center of wreath. Add egg to flour and mix with hands. Keep mixing while incorporating the potatoes. When it's all mixed together begin to knead, adding more flour if needed until you have a very smooth, soft, tacky (just past sticky) dough. Cut in 8 pieces. Roll each piece into a thumb-size rope on floured table. Cut in ½ inch chunks. To shape the gnocchi hold a fork in one hand with the tines sitting on the table like you're getting ready to eat with it and place a gnocchi pillow against the tines of the fork, short ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges. Set each gnocchi aside, dust with a bit more flour, until you are ready to boil them. Boil in salted water until they float to the top.
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