Potato Gnocchi

I find that baking my potatoes instead of boiling them adds a lot of flavor to the gnocchi and keeps them dry which reduces the amount of flour needed which keeps the gnocchi light.

📝 Ingredients

• 2 Pounds Baking Potatoes (About 4 Potatoes)
• 1 1/2 Cups Of Flour
• 1 Egg
• 1 Teaspoon Salt

👨‍🍳 Instructions

1. 1Bake your potatoes in their skins until fork...: Bake your potatoes in their skins until fork tender, then place on a plate until they are cool enough to handle.
2. 2Cut the potatoes in half, and scoop out...: Cut the potatoes in half, and scoop out the potato and press through a potato ricer into a bowl.
3. 3Add the egg, and slowly start adding the...: Add the egg, and slowly start adding the flour a little at a time, mixing well with your hands and continue until you have created a soft workable dough.
4. 4Knead gently only briefly until you have achieved...: Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.
5. 5To shape the gnocchi, first break the dough...: To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface.
6. 6Cut into 1 inch pieces. (If desired, take...: Cut into 1 inch pieces. (If desired, take a fork and place it against your work board.)
7. 7With it's back towards you, press each piece...: With it's back towards you, press each piece of dough with your index finger firmly up the length of the fork tines.
8. 8Let the gnocchi fall back onto the board...: Let the gnocchi fall back onto the board and continue with the remaining pieces in this manner.
9. 9Place the prepared gnocchi on a lightly floured...: Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.
10. 10To cook, drop carefully into salted boiling water...: To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface.
11. 11Drain and top with your sauce of choice.