After getting disappointed with my last gnocchi order, I decided I could do better. I even had the sauce in mind. I just had to do the dumplings.. "Just".. as if it was that simple.
I got beautiful yukon gold potatoes. Big, with not a lot of bumps and smooth skin. I usually bake them in the oven or the microwave. I Find that if you boil them, the water makes it too soggy for gnocchi, calling for more flour. Since the potatoes I got were huge, it took half an hour for them to bake. So, let's start with the recipe:
3 pounds of yukon gold (russet works too)
1 and a half cup of flour
1 large egg
1 teaspoon of kosher salt
1/2 cup of olive oil or any mild vegetable oil.
A big pot with boiling water with 1 tbs of salt.
After the potatoes are baked, press them through a potato ricer. (Yes, it is one more gadget to buy but, you can use them for fantastic mashed potatoes too)
Make a little potato "volcano" on the clean surface of your counter.
Sprinkle the whole volcano with the flour and the salt and break the egg in the center.
Start mixing everything with a fork, and then begin kneading with your hands until it come together. If it is still sticky, add more flour and keep kneading until it's dry to the touch. Divide the dough into 6 balls. Roll the balls into ropes of 3/4 inch diameter, and cut them in little pillows of 1 inch.