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Gnocchi

 Ingredients:


2 lbs (900g) potatoes (preferably starchy potatoes like Russet)


1 1/2 cups (180g) all-purpose flour, plus extra for dusting


1 large egg


Salt, to taste


1/4 cup grated Parmesan cheese (optional)



Instructions:


1. Cook the Potatoes:


Boil the potatoes in their skins in a large pot of salted water until they are fork-tender (about 20 minutes). You can also bake them in the oven at 400°F (200°C) for about an hour.


Drain the potatoes and let them cool slightly. While still warm, peel off the skins.




2. Mash the Potatoes:


Pass the peeled potatoes through a potato ricer or mash them until smooth. Let them cool down a bit.




3. Make the Dough:


On a clean, flat surface, combine the mashed potatoes, flour, egg, and a pinch of salt. Optionally, add Parmesan cheese for extra flavor.


Gently knead the mixture until it forms a smooth dough. Be careful not to overwork the dough to avoid tough gnocchi.




4. Shape the Gnocchi:


Divide the dough into smaller portions. Roll each portion into a long rope about 1/2 inch (1.5 cm) thick.


Cut the rope into small pieces (about 1 inch long).


To shape them, you can use a fork to create indentations by pressing each piece of dough lightly with a fork and rolling it down, or use your fingers to form them into small ovals.




5. Cook the Gnocchi:


Bring a large pot of salted water to a boil.


Drop the gnocchi in batches into the boiling water. When they float to the surface, let them cook for an additional 1-2 minutes.


Use a slotted spoon to remove the gnocchi from the water and transfer them to a plate.




6. Serve:


Serve the gnocchi with your favorite sauce, such as a simple brown butter sauce, marinara, or pesto.


Optionally, top with more Parmesan cheese.



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