Gnocchi

 Great for soups or to add some sauce to it.   I sometimes add 1/2 cup freshly grated parmesan cheese to the potato mixture.  It gives more flavor to the gnocchi.  

Gnocchi freezes well.  Freeze before cooking.  Place in a single layer on a cookie sheet.  Place in the freezer for a couple hours or until frozen.  Place in a plastic bag and seal.   

GNOCCHI

Ingredients:

*1 pound russet potatoes

*1 large egg

*1 cup all-purpose flour

*1/2 teaspoon salt

*1/4-1/2 cup all-purpose flour (if needed)

Directions:

~Wash 1 pound russet potatoes.

~Place potatoes in a large pot and cover with water.

~Cook over medium heat until potatoes are done (fork tender).

~Remove from pot and place potatoes on a cooling rack for about 15 minutes or until you can handle them.

~Remove the skin.

~Rice or mash the potatoes.

~Place riced potatoes into a bowl.

~Add in 1 large egg, 1 cup all-purpose flour and 1/2 teaspoon salt.

~Mix until well incorporated.

~Mixture should be dough like.  If it's too sticky add more four 1/4 cup at a time.

~Once mixture is dough like cover with a towel and allow to rest for 10 minutes.

~Now cut in half and set aside one half.

~Lightly flour a clean surface.

~Roll one half of dough into about a 16 inch rope

~Cut dough into 1-inch pieces.

~Roll out the other half, and cut into 1-inch pieces.

~Roll dough on a gnocchi board if you have one or a fork.

~Allow to rest for 30 minutes.

To Cook:

~Bring a large pot of lightly salted water to a boil.

~Place gnocchi into boiling water.

~Once the gnocchi floats to the top it is done.

~Remove with a slotted spoon.

~Serve with your favorite sauce.

**If I'm making it for soup, I cook them in the broth.  I put them in at the very end.