Ingredients:
- Three Pounds Idaho Potatoes
- Two and a ½ Cups All Purpose Flour
- One Whole Egg
- One Tablespoons Extra Virgin Olive Oil
- ½ Teaspoon Salt
Method
- Peel, cut in half and boil potatoes until tender
- Rice potatoes in Potato ricer
- Lay out on large tray and allow to dry over night in cooler
- Lay out potatoes on a wooden surface
- Make a well in the center and add salt and whisked eggs with olive oil
- Begin incorporating the ingredients by hand
- Slowly add four, handfuls at a time folding and pressing the potato mixture by hand
- Once the potato gnocchi get to your desired texture cut into 3 even chunks and set in cooler for 10 minutes to rest
- Pull out 1 chunk at a time to work with
- Roll by hand and cut into 2 inch cubes
- Flour well and set on a tray to freeze or to serve immediately
