gnocchi dough ball

four portions of gnocchi

portions of gnocchi dough

gnocchi rolled out

gnocchi rolled out

gnocchi cut and pressed

gnocchi cut and pressed

gnocchi cut and pressed

Homemade Gnocchi from Scratch

(recipe serving size – 4-6 people)

For the gnocchi:

1 1/2 lb yukon gold potatoes

2 cups flour

1 tsp granulated garlic

1 tsp kosher salt

1/2 tsp dried basil, ground finely with fingers

1/4 tsp cracked black pepper

1/8 tsp white pepper

1/3 cup romano cheese

1 large egg, beaten

Poke a dozen or so holes in your potatoes with a fork and bake directly on the rack in a 375 degree oven until fork-tender, about 1 hour. Depending on the oven and the size of the potatoes, the cook time may vary. Let the potatoes cool. Once you are able to handle them, peel the potatoes and mash them with a fork. Mix in the beaten egg, flour, garlic, salt and romano cheese until all of the ingredients are incorporated and there are no more potato chunks.

Flour your hands and kneed the mixture into a ball until it becomes a doughy consistency.

On a floured cutting board, divide the dough into four pieces. Roll out each piece with your hand, forming a long, narrow log roughly 3/4 of an inch in diameter. Cut the log into 1-inch pieces and indent the top of each piece with the back of a fork, creating ridges.

Boil in salted water until the gnocchi rises to the top, 3-4 minutes per batch. Serve with the sauce or soup of your choice!