- 1 pound russet potatoes
- 1 cup all-purpose flour, plus flour your surface.
- 1 egg
- 1 pinch salt
- Boil the whole potatoes until they are soft (about 40 minutes). While still warm, peel and pass through vegetable food mill onto clean cutting board. Discard skins.
- Set 8 quarts of water to boil in a large pot.
- Make a well in the center of potatoes. Sprinkle over ½ cup flour, cracked egg, and salt in center of well and mix using a fork. Sprinkle over the second ½ cup of flour. Stir flour and potatoes, just like making normal pasta. Once the flour and egg are mixed in, bring the dough together. Knead gently until a ball is formed. Knead gently another 2-4 minutes until ball is dry to touch.
- Roll softball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of a fork or gnocchi board to create rivets in gnocchi. These grooves attract more sauce. Drop these beauties into boiling salted water and cook until gnocchi float. Cook an additional 1 minute once floating.
- Add them immediately to a classic Italian tomato sauce.
Gnocchi tomato sauce:
- 6 tbsp olive oil
- 3 garlic cloves, sliced
- 1 teaspoon hot red pepper flakes
Fry on high heat for 1 min.
- Add 1 28oz can peeled cherry tomatoes
- 1 teaspoon kosher salt
- ½ cup fresh basil leaves
Lower temperate to simmer. Crush half of the tomatoes with the back of a spoon. Simmer sauce for 5 mins.
Finish cooking gnocchi in sauce. Garnish with grated Parmesan, ½ cup fresh basil leaves, and a drizzle of extra virgin olive oil.