Potato Gnocchi

Preparing GnocchiCourtesy of Chef Pat Lee of Steamboat Inn

Serves 6

1 1/2 pounds russet potatoes (you can use sweet potatoes)
1 1/2 cups all purpose flour
1 whole egg (optional)

Boil the pototoes with their skins on and cook until tender.

Drain and skin them while they are hot.

Rice or run through a food mill directly onto a work surface while they are still warm.

Add most of the flour to the potatoes and kneed into a smooth mixture – stop adding the flour when the mixture has become soft and smooth but still slightly sticky.

Dust the work surface lightly with the flour.

Divide the dough into several parts and roll into a 1” diameter “rope”.

Cut into 1/2” – 3/4” long pieces.

Bring a large pot of water to a boil and add salt (a couple of tablespoons). Add two or three gnocchi. Ten seconds after they have floated to the surface, retrieve them with a a large slotted spoon and taste. If they taste too pasty add 2 or three seconds the the timing. If too soft, subtract two or three seconds.

Add remaining gnocchi in two or three batches and cook as above. When cooked, transfer them to a warmed serving platter or baked dish that has warmed sauce and add a sprinkling of grated Parmesan cheese.

Serve at once.