(Yields 4 servings, 297 calories, 7g fat, 61g carbohydrate, and 8.6g protein per serving)
- 3 Russet potatoes
- 1 egg
- 1 teaspoon salt
- 1 1/2-2 cups flour (and more for dusting)
- Wash and peel your potatoes and boil for 30-45 minutes. Mash while hot with potato masher until completely smooth. Combine 1 egg until thoroughly combined, 1 tsp salt.
- Flour a designated work area for rolling your dough, and wait until mixture is cool enough to touch by hand to start adding in flour a little bit at a time. The dough will not be sticky when it is done. Add more flour as needed.
- Once dough is ready, divide into 4 even pieces and dust with flour. Begin rolling each section into a long tube until 3/4 inch thick.
- Cut the dough tube into segments that are ~1 inch long using a knife.
- *At this time you may use gnocchi roller, but it is not necessary!
- Place gnocchi on a baking sheet generously dusted with flour then add to large pot of boiling water until gnocchi floats to the top (~3 minutes).
- Once cooked, gently remove gnocchi with a slotted spoon.
- Ideas for dinner: Toss your gnocchi into a sizzling brown butter, pan fried sage mixture, coat in fresh green pesto, or sprinkle with your favorite parmesan cheese. Stir fry with veggies, experiment with sauces, really… ideas for use are endless!
- To save gnocchi for another night of cooking, let cool completely. Drizzle with a touch of olive oil to prevent sticking to store in a covered container to refrigerate for up to 2 days.
- To Freeze, arrange the cooked, drained gnocchi onto a single layer on a baking pan and place the pan in a level position in the freezer for 3 hours or until frozen solid. Gather the frozen gnocchi into resealable freezer bags to keep for 4 to 6 weeks.