Ñoquis caseros rápidos

Ingredientes

• 2 1/2 pounds russet potatoes (about 4 large or 8 small)
• 1 1/4 cups all-purpose flour (plus more for dusting)
• 2 teaspoons kosher salt
• 1 egg (whisked)

Preparación

1. 1

   Fill a large pot with cold water. If using large potatoes, cut them in half. Place in pot and salt the water. Bring to a boil and cook 20-30 minutes, until they can easily be pierced with a paring knife.

2. 2

   Remove from water and let cool slightly on towels to absorb excess moisture. Once cool enough to handle, use a paring knife to peel the potatoes.

3. 3

   Grate potatoes finely using a box grater or potato masher. Or use a potato ricer.

4. 4

   Spread the potatoes out and let cool enough so that the egg won't cook when it is incorporated into the potatoes.

5. 5

   Sprinkle flour and salt over potatoes and, using your hands, make a well in the center. Pour egg into the well combine ingredients using your hands.

6. 6

   Lightly flour your surface and knead the dough, dusting with more flour as needed. Work the dough until it's just smooth, being careful not to overwork it, about 2 minutes.

7. 7

   Divide dough into 8 pieces.

8. 8

   Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a baking sheet lined with parchment paper or wax paper.

9. 9

   --- How to Cook Gnocchi: ---

10. 10

    Bring a large pot of salted water to a boil.

11. 11

    Add gnocchi and cook until they begin to float (meaning they are done). It should take about 90 seconds. Scoop them out with a slotted spoon.

12. 12

    Toss with your favorite sauce.