Potato Gnocchi

How to prepare potato gnocchi

1. The potatoes should be a floury variety. I used either special baking potatoes or salad potatoes for this recipe - these are definitely suitable. See the photo below with the potatoes I used.
2. Normally you boil the potatoes (preferably in their skins). More recently I've gotten used to baking the potatoes so I can also use the skins. So I coat the potato skins with very little oil and put them in the oven at 220°C for about 1 hour, until a fork goes in easily. Then I cut them in half lengthwise and let them cool completely. I scoop out the flesh, being careful not to tear the skin, which I use to make these "potato skins". If I don't make the gnocchi immediately, I keep the potato flesh in the refrigerator, even until the next day.
3. Mash the potato flesh as for puree and weigh it. The ingredients given are for 1 kg of potato flesh. Add the beaten eggs, flour, salt and oil. Knead well. Note that the dough will still be sticky - you don't need to struggle to make a dough that doesn't stick to your hands.
4. On a floured surface and with floured hands, roll this dough into a log and cut equal slices of 2-3 cm which you then shape into thin rolls, slightly thicker than a finger. Flour the surface and your hands whenever you feel it's necessary.
6. From the formed rolls, cut pieces about 2-3 cm thick.
7. The resulting pieces are rolled on a fork dipped in flour, giving them an almost oval shape with ridges. There is a special tool for this, but if you don't have one, use a fork. Or you can skip this step, as I usually do - I like to leave the gnocchi looking like little pillows. Place the formed gnocchi on a surface dusted with flour.
8. Put a pot on the heat with plenty of water and salt, and when it boils, add the gnocchi. When they're cooked, they rise to the surface. Remove them with a slotted spoon and toss them directly into a sauce of your choice, prepared beforehand.

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