Cook:*
4 medium potatoes with skin on
enough water to cover potatoes
for about 1 hour.
Peel and mash with a ricer.
The cooler they get the stickier they become so don't wait too long.
Measure 2 cups.
Spread out on a board.
Sprinkle with salt.
Let potatoes cool and dry by for a couple hours or cover and refrigerate overnight.
Make a hole in center & add:
1 egg
Around the potatoes add:
1 1/4 c flour + 1 Tbsp more
Mix until smooth. This is sticky.
Add flour to board/ fingers as needed to avoid sticking (about 1/4 c).
Roll dough into thick pencil like shapes. Slice.
Place pieces on a floured surface, space them out or they will stick to each other.
TO FREEZE:
Place cut gnocchi on a cookie sheet lined with a silicone mat or parchment. Freeze. When hard to touch, toss in a freezer bag. Do NOT thaw before cooking. Thawing will cause them to all clump together into one big blob.
Bring a large pot of salted water to a boil.
Add gnocchi when water is boiling.
When they come to the top, boil for 1 minute.
Turn off gas, add cold water to pot, drain.
Spoon into a pyrex dish that has sauce in it.
Toss to coat, add more sauce & top with grated romano cheese.
*NOTE Using an instant pot to cook the potatoes eliminates the need for drying. 1 c water, IP rack, scrubbed potatoes w/ skin on, pierced with fork. Pressure Cook setting 15 minutes. Let pressure release naturally. -Stephanie
