I’m so excited to share this recipe! I’ve come across lots of gnocchi recipes, but hadn’t ever made them before. Ever. Not sure why, because I’ve been eating gnocchi for years. Not only that, I’ve been missing experimenting with cooking lately. A switch to a new recipe, a successful recipe, always feels great.
2 lbs potatoes
1 1/2 to 2 cups flour
1/4 cup parmesan cheese
1 teaspoon salt
While the original recipe uses sweet potatoes, I used yellow and the substitution worked just fine. The directions are quite straightforward…
Bake the potatoes
Poke the potatoes with a fork and bake at 450F for ~40 minutes, until cooked. Let them cool on a rack until they’re cool enough to touch. Scoop out the potato from the skins and put it in a bowl for mashing. Mash until it’s smooth.
Make the dough
Add the egg, parmesan, salt, and 1 1/2 cups of flour to the potato mash. I would recommend adding 1/2 cup of flour at a time and mixing in between additions. Add up to 1/2 cup of additional flour, enough to reduce the stickiness of the dough.
Make the gnocchi
On a lightly floured surface, roll out portions of the dough with your hands. Cut into 1/2 inch, or smaller, chunks. Roll the chunk of dough in your hands to get a round shape. To get the grooved-on-one-side/dimple-on-the-other-side effect, roll the dough down the prongs of a fork with your thumb, pushing lightly. As you reach the bottom the dough will roll over and make the indent.