Taken and adapted from food network by Mario Batali
Ingredients
3 pounds potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
½ cup canola oil* (we did not do this part, we had so much we dusted them with flour and froze the extra before cooking)
Directions:
Boil the whole potatoes until they are soft (about 45
minutes). While still warm, peel and grate into large bowl.
Set 6 quarts of water to boil in a large spaghetti pot, set
up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle over with
flour, using all the flour. Place egg and salt in center of well and using a
fork, stir into flour and potatoes.
Once egg is mixed in, bring dough together,
kneading gently until a ball is formed. Knead gently another 4 minutes until
ball is dry to touch.
Roll baseball-sized ball of dough into ¾-inch diameter
dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork until
dowel is finished.
Drop these pieces into boiling water and cook until they
float (about 1 minute). Continue with remaining dough, forming dowels, cutting
into 1-inch pieces flicking off of fork. As gnocchi float to top of boiling
water, remove them to ice bath.
Continue until all have been cooled off. Let
sit several minutes in bath and drain from ice and water.
Toss with ½ cup
canola oil* and store covered in refrigerator up to 48 hours until ready to
serve.
We used a tomato based Carbonara sauce on our gnocchi.
