Did you know gnocchi is super easy to make? Soft and pillows magic #gnocchi #recipe #easyrecipe

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Make your own gnocchi! Most people haven’t tried it, but it’s actually super easy to make and when you bite into that fluffy, pillowy gnocchi you’ll wonder why you didn’t do this sooner. Give a try!
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The price of the potato masher pays for itself after 2 batches. Store-bought gnocchi is expensive!

1 pound baking potatoes
1 large egg, room temperature
115 grams Type 00 Flour
1/2 tsp salt

Boil the potatoes, skins on, in salted water for around 30-40 mins, depending on size. They should be tender all the way through.
Drain and cool for about 20 minutes, then remove the peels. While still warm, push the potatoes through a potato ricer or fine sieve onto a work surface.
Make a well in the potatoes. Pour on about 3/4 of the flour and the salt.
Crack the egg into the center. Lightly whisk the egg with a fork. Then use the fork to begin to incorporate the potato, egg and flour.
Once mostly incorporated, use your hands to bring the ingredients together to form a ball. You want the ingredients to be mixed, but without overworking the dough. Overworked will lead to rubbery gnocchi.
Divide the dough into 4 small balls. Use some of the remaining flour to dust the work surface. Roll each ball of dough on the floured surface to form a long, even log.
With a knife or pastry cutter, cut the log into bite-sized pieces. Store them on a floured surface until ready to cook, or transfer them to the freezer.
To cook, gently boil in salted water for roughly 3 minutes or until they float to the surface. Do not overcook. Drain. Mix with sauce. Serve.