Handmade Gnocchi
Serves: 6
This recipe was adapted from Gerri Sarnataro's online recipe
  • 3 large russet potatoes, baked and cooled
  • 1 egg
  • 1½ cups flour, plus extra for the counter and pan
  • ½ teaspoon salt
  1. Scoop the potato into a ricer or food mill and process. (don’t use a food processor or the potatoes will become gummy) If you don’t have a ricer or food mill, press the potatoes through a large-holed sieve.
  2. Dump the riced potato onto a clean countertop or board and make a small nest. Add an egg into the middle of the nest and using a bench scraper, begin chopping the egg into the potatoes until well mixed.
  3. Dump about a cup of the flour and the salt onto the potato and egg mixture, and using the bench scraper continue chopping the flour in, until it is incorporated and all comes together in a mass. Then begin kneading gently by hand until the dough forms a ball. If the ball is too sticky, add just a bit more flour to the surface and work in. Don’t over knead though, you want fluffy gnocchi!
  4. Portion the dough into 6-8 pieces and roll each piece out into long ropes, about ½ - ¾ inch thick. Using the bench scrapper, cut into approximately ¾ inch pieces. Using a gnocchi board or fork, roll the pieces (away from you) so that you have ridges on one side and a small indentation on the other side. Drop rolled gnocchi onto a well floured pan and store covered with plastic wrap in the fridge until ready to cook.
  5. If you need to store the gnocchi for longer than a few hours, it’s best to freeze them. (You can drop them directly into the boiling water when their frozen.)
  6. Bring a big pot of well salted water to boiling. Add the gnocchi and allow water to come back to a boil. (don’t be temped to stir..) When the gnocchi rise to the top, allow to cook another 30 seconds longer, test one to make sure it’s cooked through, and then remove with a slotted spoon to the pan with the waiting sauce.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/gnocchi-with-vodka-sauce-smoked-mozzarella-and-crispy-prosciutto/