- 3-5 medium-size potatoes (1 1/2 lbs / 0.7 kg) (no Russets! Yukon golds are great, as are red-skinned “new potatoes”)
- 1 1/2 cups flour, plus more for rolling
- Salt to taste
Peel and boil the potatoes until fork tender. Drain off almost all of the water but reserve some as needed. Mash, and season to taste.
Put the mashed potatoes on a flour dusted surface like a wooden cutting board and add a half cup of flour. Work the flour into the potatoes like you’re kneading dough. Depending on your work space, you will probably need to do this in batches. You want it quite soft but not falling apart. Knead in more flour or water in as needed. Keep your hands well covered in flour so the mixture won’t stick to your fingers. Roll into cigar sized rolls and cut into 1 inch pieces.
Bring a big pot of salted water to a boil, though not a vigourous boil. After you cut the Gnocchi into 1 inch pieces, roll them over the back of a fork. Dump them into a medium sieve and shake lightly to get rid of the extra flour and them place into the water. BE CAREFUL of splatter. The gnocchi will tell you when they are ready by floating to the surface. Lift them from the water with a slotted spoon, and put them in a large bowl. Cover with fresh tomato sauce, basil, garlic and extra virgin olive oil.
Makes 4 servings.