Homemade Potato Gnocchi

This variety of pasta usually consists of thick soft dumplings made from flour or semolina, potato, cheese, and a flavoring like vegetables (sweet potato), and herbs. Bought a big bag of potatoes and needed to find a use for them so, pasta night here we come. Many, many different techniques here.. I went for the quick ‘get it done for dinner’ route!

Dough:

3 pounds potatoes

1/2 teaspoon kosher salt

2 cups flour

1 egg

Sauce:

2 tablespoons flour

2 tablespoons butter

1 1/2 cups milk - divided

salt and pepper to taste

1/2 teaspoon italian seasoning

1/4 cup mozzarella

fresh parmesan

Roast, boil, or insta pot potatoes - whatever needs to happen to get them to what you would want for a mash. Put through ricer, or mash until smooth. You can use immediately or throw in fridge to make dough later. Lightly flour a cutting board or clean counter surface and lay out potato. Add salt and flour and use bench scraper to lightly combine. Make a well in center of mixture and add egg. Mix in with fork. Move to your hands and knead dough until combined. You shouldn’t need much additional flour but a small sprinkling here and there can help with tackiness. Create a modified rectangle with dough and divide into eighths. Roll each rope into desired thickness and cut using bench scraper. Here’s where you can get creative with design. Use a fork for indents - or fold to make little pockets. 

Bring a pot of salted water to boil and cook gnocchi (no crowding!) until they float - this usually takes 3-5 minutes. Add directly into your sauce.