- 1 russet potato
- ½-¾ cup unbleached all-purpose flour + 1-2 Tablespoons, reserved
- Wash potato and place in a pot of boiling water.
- Cook 40-45 minutes or until cooked through.
- Once cooked, immediately drain and while still hot remove skin, being careful not to burn yourself.
- Using the small side of a grater, grate the potato onto a clean work surface. To prevent burning your hands use a kitchen towel to hold the potato as you grate.
- Once the grated potato has cooled, gather into a mound, add flour and a little salt. Mix the potato and flour together until combined. You may need to add more or less flour depending on the moisture of the potato. Your dough should be smooth. If it is sticky add a little more flour.
- Once mixed, separate dough into 4 balls.
- Using your hands, roll the dough into ropes about the thickness of your thumb. Once all the dough is rolled out, sprinkle with reserved flour and cut into ¾” pieces.
- Place one piece of dough on fork and gently but firmly roll along the tines, away from you, using your thumb to create a curve in the pasta. Repeat with remaining pieces.
- Place the gnocchi, 20 pieces at a time, into a pot of gently boiling water. They will initially sink to the bottom but will rise to the top. Cook for 1 minute after they have risen.
- Using a slotted spoon, remove the gnocchi from the water and arrange on a plate with your favorite sauce. Enjoy!