Matt Gelsinger Gnocchi

Directions

Pierce the potatoes all over and bake at 350℉ (180℃) for 50 minutes. While the potatoes are still warm, cut them in half and scoop the flesh into a large bowl. Discard the skin. Using a fork, mash the potatoes well. Stir in the egg, salt and pepper. Sift the flour over the potato mixture and stir until just blended.

Scoop out a large spoonful of gnocchi dough. Roll each scoop on the work surface into about a ½ inch diameter rope. Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Set formed gnocchi on a baking sheet while you form the rest of the dough.

Working in two batches, cook the gnocchi in a large pot of boiling water until they have all risen to the surface, about 3 minutes.