Gnocchi are thick, soft dough dumplings made from wheat flour, egg, cheese, potatoes.
2 1/2 pounds potatoes
2 1/2 cups all-purpose flour
1/2 cup or more for working dough
1/2 teaspoon salt
1/4 cup grated Parmigiano cheese.
In a large pot with just enough water to cover them, boil potatoes with their skins on. Boil for about 20 minutes or until fork tender. Do not over-boiling as it will cause potatoes to become mushy and too wet. Drain well.
Peel boiled potatoes, removing any brown spots. Using a potato ricer, rice peeled potatoes. Mound riced potato on the middle of a wooden board or a clean, dry countertop. Top with flour, cheese and salt.
Scoop out the centre of the mound to make a well. Break egg into the centre of the well. Beat the egg with a fork. Slowly start to pull in flour and potato to mix ingredients with fork.
Combine ingredients by hand and begin to form the dough. Pull together ingredients and knead. Do not over-knead. Shape dough into a long, wide rectangle, cut into about 8-10 pieces.
Roll each piece by gently pushing with fingers. Shape into a long, even snake.
Using a pastry cutter or non-serrated knife, cut dough into 1-inch pieces.
Using a gnocchi board, gently roll pieces with your thumb forming ridges on one side and a cavity on the other.
To cook, gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Do not overcook. Remove with a slotted spoon, drain well. Toss in a saucepan with sauce and cook together for about 2 minutes.