Homemade Potato Gnocchi

Ingredients:

• 500g (1 lbs) Yukon gold or russet potatoes

• 150 g (1 cup) "00" flour

• 1 medium egg

• 1/2 tsp fine salt

Directions

1. Boil the potatoes with the skin on in salted water for 20-40 minutes, using a fork to check for doneness. Drain and set aside until touchable (still warm). Peel potatoes.

2. Put the flour straight onto the counter and make a well in the center. Place the potatoes and mash on top of the flour until homogenous. 

3. Beat the egg with a fork and add the salt. Add 2 tbsp of the egg to the potatoes.

4. Knead the ingredients with hands, as quickly and briefly as possible (long kneading will make dough sticky). 

5. Quickly form a ball - add 1 tsp of potato starch if dough is too soft and sticky.

6. Cut off a piece of dough about the size of an orange and roll it into a long rope. Cut off 1" wide pieces, using a fork or gnocchi board to shape them. 

7. Allow gnocchi to sit at room temperature for 20 mn before cooking.

8. If boiling, boil a pot of salted waterand cook until gnocchi float to surface.