John Myers
Ingredients for 2 servings:
- 375 g potatoes
- 90 g flour or spelt flour
- 1 egg(s)
- salt water
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 30 minutes
Peel the potatoes, boil in lightly salted water, then drain. While still hot, place them directly into the potato ricer and mash. Add the flour, egg, and salt and mix – I like to do this with a large spoon so nothing sticks to my fingers. Meanwhile, bring the pot of salted water back to a boil. Using two teaspoons, scrape the dough from teaspoon to teaspoon and add it to the boiling water. Wait until the gnocchi float to the surface, then remove them with a slotted spoon and let them rest on a baking sheet, then serve. Tip: If you don’t want slippery gnocchi, I recommend adding one more egg and enough flour until the dough is no longer sticky.
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