Potato Gnocchi
Ingredients
7 oz Potatoes - peeled and chopped
1 3/4 oz All-Purpose flour
1 Small Egg
1 tbsp Olive Oil
To Taste - Salt and Pepper
Preparation
For the gnocchi, bring a large saucepan half full of water to a boil. Reduce the heat and maintain a temperature of 160°. Add the potatoes and simmer for 20 minutes. Remove fro the heat, drain and rinse under cold water until cooled.
Return the potatoes and enough water to cover a large saucepan. Place over medium heat and bring to a boil. Reduce the heat and simmer until tender. Remove from the heat and drain.
Transfer the potatoes to a food mill fitted with the smallest die and rice. Transfer to a large bowl, add the flour, egg and oil, season and stir gently until just combined. Turn the dough onto a lightly floured work surface and droll to form several long thin strips. Cut the dough to form gnocchi and reserve.
To finish the gnocchi, bring a large saucepan of water to a boil and add the gnocchi. Reduce the heat and simmer until the gnocchi floats to the top, about 2-5 minutes. Remove from the heat, drain and reserve, keeping warm.