Gnocchi

Directions

1. 1
   Peel potatoes and boil until they are soft (about 30 minutes).
2. 2
   Retain hot water for use later.
3. 3
   While still warm, press through a potato ricer into a large mixing bowl.
4. 4
   Reheat water use to boil potatoes and return to a boil.
5. 5
   Set up ice bath with 6 cups ice and 6 cups water near boiling water.
6. 6
   Make well in center of riced potatoes and pour flour on the potatoes.
7. 7
   Make a well in the middle of the flour using the back of the measuring scoop.
8. 8
   Place egg and salt in center of well and using a fork, stir into flour and potatoes.
9. 9
   Once egg is mixed in, kneading gently until a ball is formed.
10. 10
    Knead gently until fully blended and ball is dry to touch.
11. 11
    Roll baseball-sized ball of dough into 3/4-inch diameter dowels.
12. 12
    If desired, create a crease down the middle of each dowel.
13. 13
    Cut dowels into 1-inch long pieces.
14. 14
    Drop these pieces into boiling water and cook until they float (about 1 minute).
15. 15
    Make sure not to put more than a single layer worth of gnocchi in the water at a time.
16. 16
    As gnocchi float to top of boiling water, remove them to ice bath using a slotted spoon.
17. 17
    Only put the amount of one potful in the ice bath at a time.
18. 18
    As the next batch of gnocchi forms, remove gnocchi from ice bath and place in storage container.
19. 19
    Continue with remaining dough, forming dowels, cutting into 1-inch pieces and cooking until all dough is used.