Gnocchi

Serves 5 People

Ingredients

4 Small/ Medium Sized Potatoes

400 grams of flour

1 Egg

1/2 Ts Salt

Directions

Boil the potatoes on medium heat until they are fork tender.  Once they are soft and cooked,

remove them from the burner, drain the water and let the potatoes cool.  When the potatoes are cool,

peel all of the skin from the potatoes.

Next, place your peeled potatoes into a food processor and blend them until they are smooth.

After the potatoes are pureed you can add your egg.  And, after the egg is added, you can start

to add the flour.  Make sure that the food processor is running on low and add the flour in small 

batches.

Remove the dough from the food processor and place it on a floured surface.  The flour will help

prevent any sticking.  On the floured surface, roll your dough out into a rope (or ropes) which has 2 cm in diameter. 

After rolling out your dough, cut pieces from the rope(s) at 2 cm intervals.  

Before each piece cut can truly be considered gnocchi, they need to be shaped.  Make sure that each piece has 

an ovular shape and that the top is indented with the back of a fork.

To cook, place the gnocchi in boiling water.  When the uncooked pasta is first added to the water it will sink.

When it is almost cooked, it will rise.  The rising is a good indication that you are almost done.  The cook

time will probably be about 4 minutes, but be certain that your gnocchi is totally cooked through.

After the Gnocchi is coked, you can combine it with your favorite sauce and you are ready to eat!