After making potato skins for the Superbowl, I decided to get in touch with my Italian side again and try making gnocchi from scratch with the unused baked potato insides I had left. I love eating them out at fancy restaurants, but was intimidated by what seemed to be a delicate and time-consuming process. Boy, was I ever wrong! These were easy and quick to make! The gnocchi were deliciously soft and fluffy once cooked and took less than a half hour to make!
Homemade Potato Gnocchi
4 cups of baked potato (no skin), grated
1 egg beaten
2 1/2 cups of flour
1/2 teaspoon salt
a little freshly cracked black pepper
1. combine ingredients and knead gently until thoroughly mixed (add more flour as needed depending on how sticky your dough is)
2. taking a handful of dough at a time, roll gently with your fingertips into a rope the width of your finger on a lightly floured surface
3. cut into 3/4 inch pieces and press the tip of your finger into each piece to create a dimple or press with a fork to create lines (for holding sauce)
4. continue with the rest of the dough (you can freeze now on a wax paper covered baking sheet before transferring to ziplock bags to freeze up to 6 months)
5. when ready to eat, bring VERY salted water to a boil, dump in gnocchi (being careful not to overcrowd the pot) allow them to boil for an additional 3-4 minutes after they rise to the surface, then remove with a slotted spoon, top with heated sauce, and serve and eat immediately!