These pillowy little delights pair perfectly with a nice duck or beef ragu. Serves six people.
Instructions
1. Boil the potatoes in enough salted water to completely cover them. When the potatoes start to crack and fall apart, remove them from the heat.
2. Drain the potatoes and peel them. Discard the skins and very finely mash the potatoes with a food mill or hand masher.
3. Add the flour to the potatoes and mix. Mound the mixture on a large cutting board or counter.
4. Make a hole in the center of the mound and add crack the egg into the hole. Add the salt and, using your hands, knead the egg into the mixture. Continue until a smooth dough forms.
5. Separate the dough into workable pieces and roll the pieces into the shape of sausages. Cut the rolls into small pieces about 1 1/2 inches long.
6. Take one of the small pieces and roll it over the tines of a fork, pressing slightly into the center with your thumb. Drop the gnocchi onto a floured or surface.
7. Repeat the process until you have all of the dough in small bite-sized gnocchi. Cook the gnocchi in small batches in a pot of boiling salted water until they rise to the surface of the water.
8. Remove the gnocchi with a slotted spoon and place them in a serving dish.
Tags: , pieces roll, salted water, small pieces
