2 russet potatoes (approx 2 lbs give or take)
2 c ap flour + more for dusting
1 egg
1 tsp salt
Bring a large pot of salted water to a boil. Peel potatoes and add to pot.
Cook until tender but firm, approx 15 minutes give or take. Drain, cool, and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg and salt in a large bowl. Knead until dough forms a ball. Using a pastry cutter, cut dough into 8 even pieces.
Shape each section of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Be careful not to use too much flour and dry out your dough.
Take each piece and gently press and roll outside the tines of a fork to get those nice grooves! This isn't necessary but it allegedly helps trap the flavors of the sauce you serve with it. Plus it looks good!
Place pieces on floured baking sheet (as photo above) into freezer. Freeze for at least 30 minutes up to 2 hours. Do not let them touch or they will freeze together/stick together!
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve with sauce or oil of your choice!
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