- 2 large potatoes
- 2 cups all purpose flour
- 1 egg
- pinch of kosher salt
On a floured surface, take the gnocchi dough ball and cut into quarters. Working with a quarter at a time, roll the dough into a ball and lay it on the floured work surface. Lightly roll the ball into a long cylindrical shape, like the shape of a snake. Make sure that you have a very even cord. Once you have a cord of dough with even thickness throughout, cut the dough into about 1 inch portions. Set aside on a floured surface. Continue to roll the remaining dough into cords, cutting the dough into the 1 inch dumplings.
After you have finished, take each dumpling and roll them over the back of a fork. This will create little wells that help to hold onto the sauce that you may dress them with after cooking. If you have a gnocchi roller, then go ahead and use it, if not the back of a fork will do. You can also skip this step all together. Often when I am lazy I don't do this last step. They taste the same, rolled or not.
Bring a pot of water to a gentle boil, I like to add a little olive oil to my water. I lightly flour my gnocchi one last time before I add them to the water. Place the gnocchi in the water and cook for about 2-3 minutes. Or until the gnocchi float to the top. Don't crowd your pot with lots of gnocchi, as they will stick together and not cook evenly. Instead work in small batches. Take your cooked gnocchi and dress with whatever your favorite sauce may be. The options are endless, from browned butter to spicy tomato basil. Eat and Enjoy.