Potato Gnocche

Prep time: 1 1/2 hours
Cook time: 15 minutes
Serves: 8

Ingredients:
1. 3 pounds russet potatoes (quartered)
2. 3-4 cups all purpose flour
3. 2 eggs
4. Salt + pepper to taste

Directions:
Add potatoes to saucepan and cover with water. Bring to a boil and let boil 5-10 minutes. When you can insert a knife with minimal resistance into a potato, turn off heat. Let sit in hot water additional 5 minutes. Strain out water. While still hot, peel potatoes (note: this will be easier if you have a bowl of ice water next to you, as it will keep you from burning your fingertips).

Using potato ricer, mash peeled potatoes till smooth. Fold potato puree out onto floured surface, creating mound. Create a 'crater' in the middle of potato mound and break two eggs into it. Sprinkle 3 cups flour around outside of crater. Using fork, begin to incorporate eggs and potatoes, working from the center outwards. When egg is fully incorporated, fold in remaining flour and potato and kneed dough that forms until smooth and uniform. This dough ball should be roughly the size of a honeydew.

Fill medium saucepan with water and bring to a boil (salt and oil water)

Cut dough ball into four equal parts. Roll each separate piece into its own ball, and then slowly work to create a 1/2 inch diameter dowel. Cut into 1 inch dumplings. Repeat with remaining dough.

When water comes to a boil, roll each dumpling off the back of a fork into water. You will know the gnocchi have finished boiling when they rise to the surface. Remove individual gnoccho as they rise to surface and drop in cold-water bath to shock. Repeat until all gnocchi are finished.

When ready to serve, heat sauce of choice in large saute pan, and, when simmering, add gnochhi for 1 1/2 to 2 minutes, until heated through