Red Potato Gnocchi Recipe

2 lb. red potatoes

1 3/4 cups all-purpose flour

1 large egg

1 teaspoon Kosher salt

Cook the red potatoes in boiling water with skins on to retain the starch in the potato.  Once they are tender place them into a strainer and start to peel them.  Use a towel to hold the potato and start peeling with a knife, being careful not to burn yourself.  Once they have all been peeled, place them into a ricer or grate them into small pieces. Spread the potato out to cool. When it has cooled bring them together into a mound and add the salt and flour on top.  Make a well in the center of the potatoes and add the egg.  Start mixing the egg by adding some of the potatoes, use a flat scraper to bring the potato and flour mixture into the egg.  Use your hands to knead it all together. Continue until it forms a ball. Don’t overmix or they will be tough.

Now flatten the dough into a round disk. Cut it into 8 sections. Roll each section into a long rope about 1/2 inch thick and 24 inches long. Cut each rope into 1/2-inch pieces. Gently roll each dough piece against the back tines of a fork to make ridges.  Arrange them on a floured baking sheet.

Bring a large pot of salted water to a boil.  Add a few gnocchi in at a time, making sure it’s not crowded. They are done when they float to the top. With a slotted spoon, transfer them to a bowl and immediately serve with your favorite sauce.