Gnocchi

Let’s make it

Method

1. Put the potatoes into a medium pot of salted water. Bring to a boil and cook until very tender (a cake tester or skewer inserted will pull out easily), about 30 minutes. Drain the potatos well and allow them to cool just until you're able to handle them. Peel the potatoes while still quite hot (the skin will come off easily) and rice them onto a baking sheet to cool.
2. Have ready a parchment-lined, lightly floured baking sheet or platter in a size that will fit in your freezer. Dump the cooled potatoes onto a lightly flowered work surface. Sprikle 1 1/2 cips of the flour over the potatoes and fluff the flour into the potatoes, using your fingers and a light touch. Gently gather the potatoes into a mound. Create a well in the center of the mound and add 1 1/2 teaspoons salt. Crack the eggs into the well and, using your fingers, combine all the ingredients. Knead the dough by pushing it away from you with the heel of your hand, folding it over, giving it a quarter turn, and pushing it away again. Continue kneading, sprinkling on a little more flour as needed, until the dough just forms a ball and feels delicate and a little bit sticky. Set the dough aside and clean the work surface of any hard bits of dough.
3. Sprinkle the work surface lightly with flour. Roll the dough out with a rolling pin to about 1/2 inch thick. Use a bench scraper or knife to cut the dough into strips about 1/2 inch wide. Roll each strip under your hands to form a log and cut the logs into 1-inch pieces. If you like, you can give your gnocchi groves using a gnocchi board.
4. If you are not cooking the gnocchi right away, freeze them on the baking sheet or platter in a single layer until frozen solid. Once frozen, you can transfer them to a freezer bag or other airtight conatiner.
5. Cook the gnocchi in boiling salted water until they float to the top, about 5 minutes. Drain well and serve with your favorite sauce.