S'sK Potato Gnocchi

 *A Sebastian's Kitchen Original Recipe 

S'sK Potato Gnocchi

Ingredients:

2 cups potato puree

2 cups all-purpose flour

1 large egg

Day 1:

Step 1: Potato prep and boil
1.    Rinse, peel, and cube potatoes. (I usually double/triple the recipe so I boil an entire 5lb bag of potatoes all at once.)
2.    In a medium pot, boil potatoes until tender and fork goes through easily. About 30 minutes depending on how thick you cut your potatoes.

3.    Drain. Set aside to cool for 10 minutes.

4.    Put cubed potatoes in an air-tight container and refrigerate overnight.

Day 2:

Step 2: Gnocchi dough

1.    Remove potatoes from refrigerator and air-tight container and add potatoes to a large mixing bowl.

2.    Grab a fork or a potato masher and mash the potatoes until not lumpy. You now have potato puree.

3.    Measure potato puree in a glass Pyrex measuring cup. We want 2 cups of puree for this recipe.

    a. If you have left over puree (anything past 2 cups), you can set that aside and use that to make real mashed potatoes or make more gnocchi and freeze it! When I use my extra puree, I continue measuring it 2 cups at a time so I know how much flour to add.

4.    Add 1 large egg to the potato bowl.

5.    Add flour 1 cup at a time and mix well with a fork.
6.    Continue adding flour until potato puree turns doughy but is still sticky and wet, dough should be mostly workable.
7.    Add flour to a baking sheet and roll pieces of dough in flour into a rope.

8.    Cut small pillows off of rope.
9.    Shape into gnocchi with a fork.

10.    Boil for about 5 minutes or until gnocchi have been floating for about a minute or until cooked.
     a.    Boil gnocchi in batches and save water between each batch.
     b.    Use a straining spoon to help get gnocchi out of pot once cooked.
11.    Top with butter and mozzarella cheese or your favorite sauce – try it with fresh Alfredo sauce or my special creamy white sauce recipe, Yum!