4 russet potatoes, baked and peeled (or 3-4 cups mashed potatoes)
1 - 1 1/2 cups flour
1 Tbsp. Mild or Medium Extra Virgin Olive Oil
salt and pepper to taste
Bring a large pot of salted water to a boil. Take the baked potatoes and grate them or rice them onto a large, parchment covered baking sheet. Or spread the mashed potatoes in a layer over a parchment covered baking sheet, fluffing them lightly with a fork. If potatoes seem really moist, set them to cool, uncovered, in the fridge for about an hour. You want dry, fluffy potatoes. Dust a clean surface with flour and dump potatoes onto it. Sprinkle olive oil and salt and pepper on top. Add flour in 1/4 c. increments until you have reached 1 cup, using your hands to work the flour in with each addition. You want to use as little flour as possible to achieve a perfect ball of dough. Once you think you have the right consistency, tear off a tiny piece, roll it into a ball and drop it into the boiling water. If it starts to disintegrate, your dough needs more flour. If it stays together and floats after 10 - 15 seconds, then you're good. Turn down the heat on the boiling water until you make the rest of the gnocchi. To make the gnocchi, roll a piece of dough into a long rope about 3/4 inch in diameter. Cut the rope in half, then with the two ropes next to each other, slice them into 1/2 inch "pillows." Use a fork or a gnocchi board to shape the gnocchi. Use your thumb to roll it down to the end. You will get ridges on once side and a "dimple" on the other side which holds whatever sauce you cook it in. Repeat until the entire ball of dough has been rolled into gnocchi. Turn the water back up to a boil. Line two baking sheets with parchment paper. In batches, drop the gnocchi into the boiling water. Once they rise to the top and stay there for a couple of seconds, they are done (usually about 10-15 seconds). Promptly remove with a slotted spoon and place the gnocchi on the lined baking sheets, making sure that none are touching. Serve with browned butter sauce and Parmesan, Marinara or Alfredo sauce. (In class we served it with Tomato Cream sauce for Pasta recipe).
Storage instructions: Try to only cook however much gnocchi you will eat. Once cooked, they will keep in the fridge for a time, depending on how old your 'leftover' potatoes were. Gnocchi are best fresh though, or cooked from frozen. To freeze, place the rolled and shaped uncooked gnocchi in a single layer on parchment lined baking sheets. Freeze, then transfer to airtight containers. Will keep well for about 2 - 3 months.
*Tested in Pasta Cooking Class