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You will need plenty of work surface so clear out a counter!
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Peel potatoes and cut out all the dark spots. Boil potatoes until completely done and easily mashed. Mash each potato with a fork util it looks like small coarse crumbs. (Don't over-mash it.)
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When potatoes are cooled enough to be handled, place them in a mount on your work surface.
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Add flour, salt and pepper over the top.
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Make a well in the potato/flour mount and crack the egg in the middle.
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Use a pastry scraper, or a metal spatula (or even a knife, carefully) to work flour, potatoes and egg together, until incorporated enough to knead.
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Knead the dough, adding a little more flour if the dough is too tacky, until smooth. Don't add too much flour, the dough should be moist but not sticky.
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Split the dough into several, workable pieces and roll each into about 1/2 inch - thick, long rope-like logs. Cut each into about 1-inch pieces. (You can use a fork to create a little design on each piece.)
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Gnocchi should be cooked right away or frozen.
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Cook: bring a pot of salted water to boil. Drop desired amount of gnocchi in it and once they float to the top, cook for about 2 more minutes.
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Freeze: Line large cutting boards with parchment paper. Spread out raw gnocchi on the paper (don't crowd them) and freeze for about an hour. Once completely frozen, place them into a freezer friendly, zip lock bag.