This recipe from my sister-in-law was commented with “that’s how we make gnocchi!” by an italian friend of hers. Of course, this had to be tried 🙂 It’s surpisingly easy and no fuzz and they easily win the day over any store bought product.
You can prepare them in advance and, when ready, cooking them is done in a breeze. We like to fry them with butter and sage, but they can be used for every recipe calling for gnocchi.
1 kg potatoes, starchy
Wash the potatoes leaving them unpeeled. Cook, covered until soft, then drain. While still hot, peel the potatoes and run them through a potato press onto a floured surface.
Now, while still hot (important!), salt the potatoes and knead in the flour gradually, until you’ve got a smooth dough that doesn’t stick to your fingers anymore.
Cut into portions and roll into thumb-sized strands. Cut off 2-3 cm lengths and make groove-like shapes with a fork. Store on a paper-lined baking sheet.
Boil the gnocchi in salted water at low heat until they float to the top, about 4 minutes. Take them out with a slotted spoon and drain well. Done.