Delicate, fluffy Italian potato dumplings. Perfect for a cozy, simple night tossed in your favorite sauce or elevate your favorite Fall and Winter soups, stews and braises with these delicious little clouds.
4 russet potatoes (about 2 pounds)
1 1/2c all purpose flour (+more for dusting)
Preheat oven to 400°F. Scrub your potatoes clean then stab them with some vents using a fork or knife. Roast for about an hour, until you can easily stick a fork in them with no resistance. Let cool to room temp then scrape the flesh out into a bowl. Using a fork, mash them up then salt and 1/2c flour. Fold to combine a bit. Dump the remaining flour in the middle of your working space, spread it out a little but then pour the potato mixture on top. Begin kneading the dough together, incorporating the remaining flour as you go until you have a nice cohesive dough ball. Cut the dough into 4 pieces then sprinkle some flour over your working space. Roll each piece into a 3/4-1″ snake, use more flour if it gets sticky. Cut into about 1″ chunks and repeat with the rest of the dough. Take each chunk and roll it over the tines of the back of a fork while pressing gently with your thumb. They don’t have to look perfect and they’re always prettier after boiling.
To Cook: Bring a large pot of salted water to a boil then dump in the gnocchi. Stir to make sure they don’t stick to the bottom and cook for about 2 minutes, they will start floating to the top when they’re cooked through.
To Freeze: Distribute gnocchi on a parchment lined baking sheet then freeze solid for a few hours. Pour into a freezer safe container and freeze up to 6 months.