Potato Gnocchi

DIRECTIONS

• Preheat oven to 400 degrees F. Prick potatoes all over with fork. Bake 70 minutes or until soft. Cool 10 minutes or until easy to handle.
• Lightly flour baking sheet. Slice potatoes in half and scoop flesh into large bowl. Mash until no lumps remain, but potatoes are still fluffy. Fold in flour, egg, salt and pepper. Divide dough into 8 balls and transfer to lightly floured work surface.
• Roll 1 dough ball into long strand about 3/4" thick. Cut into 1" pieces, and place pieces on prepared baking sheet (although this is not mentioned in magazine, now is the time to get fancy making indentations with a fork if you so choose, so that your gnocchi will have the pretty, familiar pattern -- just roll each 1" piece between your palms a bit then press with the tines of a fork before placing on baking sheet). Repeat with remaining balls of dough.
• Bring large pot of water to a boil. Drop quarter of cut gnocchi into pot and cook 2 minutes, or until gnocchi rise to surface (my gnocchi were extremely fat, so I let them boil about a minute after they popped to the surface and they seemed to come out fine). Transfer to serving bowl, and repeat with remaining gnocchi. If serving later, toss with vegetable oil to keep gnocchi from sticking together. Otherwise, top with desired sauce and serve.
• I found that I only needed half of these for a VERY FILLING dinner for two. The other half kept quite well in the fridge tossed with oil to be served with another sauce on another night; I just reheated them by boiling for a couple of minutes. The good news is that these can be frozen quite easily. While they are spread on their baking sheet, freeze them through, then pop them in freezer bags until needed. To heat, place frozen gnocchi in boiling water for 7 to 8 minutes. Make a lot and have homemade yumminess whenever you want.