Special Guest post from Jess P!
5-6 small to medium sized potatoes (you want the mealy, dry kind. I used Russet, but Idaho, Yukon Gold, etc. are recommended too – I really don’t know too much about potatoes)
1 C. flour
1 egg (beaten, room temperature)
– Boil about 5/6 small to medium size potatoes for about a half hour or until they are soft and you can poke them easily with a fork. You can peel them first or just let the ricer do the work.
– When they are still boiling hot (temperature is important here) press through a potato ricer (I’m pretty much banking on this tool being essential to making the gnocchi fluffy). Rice the potatoes directly onto a baking sheet and cool evenly before proceeding.
– Then, in a big bowl, mix a un-heaping cup of flour and about half of the potatoes.
– Add the beaten egg with some salt and two shakes of nutmeg and mix in by hand, adding the potatoes until the potato-flour ratio feels right. You want to use as little flour as possible since this will weigh the gnocchi down.
– Knead for about 4 minutes by hand (but less kneading is better). I have not had to add additional flour at this step. The dough should be only slightly sticky at this point.
– Divide into sections and roll on a extremely lightly floured surface. I barely need to use any flour at this point. Cut into 3/4 – 1″ bits.
– Shape gnocchi by pressing the center with your pointer and middle fingers (or a fork) while simultaneously rolling the dough towards you (you want the dough to roll back on itself.)
– Lay out on wax paper or a dish towel and then place into salted, boiling water in batches until they float to the top of the water. Strain to remove.