Gnocchi

For those of you who've made pasta, it's much easier to make these bits of potatoey goodness.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 3  lbs russet potatoes
• 2  cups all-purpose flour
• 1  egg, extra large
• 1  tablespoon kosher salt

Directions

1. Peel potatoes and boil until they are soft (about 30 minutes). Retain hot water for use later.
2. While still warm, press through a potato ricer into a large mixing bowl.
3. Reheat water use to boil potatoes and return to a boil. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
4. Make well in center of riced potatoes and pour flour on the potatoes.
5. Make a well in the middle of the flour using the back of the measuring scoop. Place egg and salt in center of well and using a fork, stir into flour and potatoes.
6. Once egg is mixed in, kneading gently until a ball is formed. Knead gently until fully blended and ball is dry to touch.
7. Roll baseball-sized ball of dough into 3/4-inch diameter dowels.
8. If desired, create a crease down the middle of each dowel.
9. Cut dowels into 1-inch long pieces.
10. Drop these pieces into boiling water and cook until they float (about 1 minute). Make sure not to put more than a single layer worth of gnocchi in the water at a time.
11. As gnocchi float to top of boiling water, remove them to ice bath using a slotted spoon.
12. Only put the amount of one potful in the ice bath at a time. As the next batch of gnocchi forms, remove gnocchi from ice bath and place in storage container.
13. Continue with remaining dough, forming dowels, cutting into 1-inch pieces and cooking until all dough is used.