Homemade Potato Gnocchi

• 3 Large potatoes, unpeeled
• 2 Cups All-purpose flour - May need a little extra for rolling the gnocchi
• 1 Large Egg
• 5 Tbsp Kosher salt
• 2 Tbsp olive oil

1. Fill a large pot with water and bring to a boil. Add 2 tablespoons kosher salt.
2. Wash potatoes, but do not peel. Once the water is boiling, place potatoes in the water, and allow them to cook for at least 20 minutes.
3. After 20 minutes test the potatoes to see if they are done. You should be able to easily press a fork to the center of the potato without breaking it. If potatoes are still firm, allow the potatoes to continue cooking until done.
4. Remove potatoes from the water and allow to cool. Once they are cool enough to handle, peel the skin off of the potatoes. Using a potato masher (or ricer), mash the potatoes in a large deep pan.
5. Measure 1.5 cups of flour and sprinkle it on top of the mashed potato, along with 1 tablespoon salt.
6. Create a small well in the middle of the flour and potato mixture, and break the egg in the middle of the well. Begin beating the egg with a fork to begin incorporating the flour.
7. Use your hands to knead the potato, flour, and egg mixture into a dough. As you knead, add additional flour, as needed, until the dough is no longer sticky. You want a soft dough, that is easy to roll, but firm enough to retain a shape.
8. Once you have obtained the desired consistency, roll the dough out into a wide rectangle. Using a sharp knife, cut 6-8 slices about 2 inches thick.
9. On a lightly floured surface, roll each slice of dough into a long rope, about 1 inch thick. Use your knife again to begin cutting segments of the dough, about 1 inch long.
10. Gently press and roll each segment of dough over the back of a large fork. This creates the traditional gnocchi "look". After rolling, lay your finished gnocchi out on a floured surface and sprinkle additional flour as needed to avoid sticking.
11. Fill a large pot with at least 4 quarts of water and add the 2 remaining tablespoons of salt. Place water over high heat and allow to boil.
12. Once the water has begun boiling, add half of the batch of gnocchi. The gnocchi will begin to rise to the top of the water when they are fully cooked. Begin skimming them out of the water and placing them into a separate pan.
13. Once you have removed all of the gnocchi, you may begin cooking the second batch. Drizzle olive oil over the cooked gnocchi to prevent them from sticking until served.
14. Serve with your favorite sauce or simply with some butter and Parmesan!

1. The reason we like to boil the potatoes with the skin on, is because it prevents the potatoes from absorbing as much water. The less water the potatoes absorb, the better texture your gnocchi will have. You also want to avoid over cooking the potatoes, as they will become more mushy. The moral of the story is Watery Potato = Bad Gnocchi.
2. I have read several articles that suggest peeling and mashing the potato as quickly as possible after removing them from the water. Supposedly, the hotter the potato is when you make the gnocchi, the fluffier the gnocchi will turn out. While this is an interesting thought, I have not read anything conclusive or scientific to justify this line of thought. We always simply wait until the potatoes are cool enough to handle without burning ourselves. No need for any fancy heat resistant gloves!
3. The more flour you add to your gnocchi, the more dense they become. To avoid eating a hard or chewy piece of pasta, always aim to add less flour than anticipated, and add a little at a time as needed. This will ensure you maintain an adequate ratio of flour to potato. Additionally, try not to overwork the dough - the more you knead the dough, the less fluffy it becomes.