Boil your potatoes until soft. Peel them while still warm and mash well, I used a fork. Don’t use a food processor. Then on a clean surface, place the mashed potatoes and make a well, adding the salt, egg, and flour. Mix with your hands until a dough forms. You might need more flour.
The softness and pillowy texture is dependent on how much flour you add to the gnocchis. The more flour, the easier to manage while making them, but also the denser the end result. If you feel they are too soft add more flour. I added some, just try not to add too much. Add enough for it to come together, then dust the entire log of dough.
Using a bench scraper (I used a cake scraper!) cut the dough into strips, roll each strip till it’s about 2 cm wide and then cut each gnocchi about 1.5 cm in size. Note that they seemed to grow a bit after cooking, so keep them a bit small. Shape them using a fork by rolling each piece on the fork. You can skip this step if you’re in a rush but the sauce sticks better if they are ridged. Dust them with flour.
Then boil them in batches of 20 in a big pot of salted water (1 ts salt for every liter). Then will sink at first but when they begin to float, it means they are cooked. Remove them and continue cooking the rest. Add them to your favorite sauce, cooking them in it for a bit, like regular pasta. And voilà, you made your own gnocchi ♥️♥️♥️. If you have any questions let me know.
I made them with a simple tomato sauce but brown butter and sage is amazing had I been able to go to the store..
