• 1 pound potatoes (clean but not skinned / not new potatoes) (we didn’t plan ahead so we pealed and cut the potatoes to boil them and it worked fine)
• 1 cup flour
• 1/2 teaspoon salt
• 1 medium egg (room temperature)

INSTRUCTIONS 

GNOCCHI

• In a large pot boil potatoes until tender, remove from the pot and let cool  remove the skin. Then pass through a potato ricer.
• Mix together the flour and salt, place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers. On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don’t stick together. Let the gnocchi rest for 20 minutes before cooking.

COOKING GNOCCHI

• In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.  Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired. Enjoy!

NOTES

For room temperature remove from the fridge about 60 minutes before using.

The perfect potato is an old potato, in other words no new potatoes. New potatoes contain more water which absorbs too much flour. Go for Yukon Gold or Russet Potatoes.

As far as flour goes, I always use all purpose, in Italy it’s called Manitoba but some people prefer 00 or a lower protein flour. A lower protein flour will make them softer and more tender, although you may need a little less flour to make the dough.

Potato gnocchi can be left uncooked for no more than a couple of hours (covered). Cooking may be a little longer because they will have dried out a bit in the air.

Any leftover cooked gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge.

The Gnocchi can also be frozen, place the uncooked gnocchi on a cookie tray in the freezer, leave for approximately 20 minutes then place them in an airtight freezer bag. They will keep for about 1 month. No need to thaw, just cook from frozen.

One Pan Creamy Gnocchi with Sausage

NGREDIENTS 

• 16 ounces Italian sausage
• 1/2 small onion chopped finely
• 4 cloves garlic minced
• 1/3 cup chicken broth
• 1 (14 fluid ounce) can diced tomatoes with juices (we used crushed tomatoes)
• 1 cup heavy/whipping cream (we used milk and it worked great)
• 1 pound uncooked potato gnocchi
• 1/2 cup freshly grated parmesan cheese
• Handful fresh basil torn (we used dried basil and dried parsley about 1 TBS each)
• Salt & pepper to taste

INSTRUCTIONS 

• Sauté the sausage and onion in a skillet over medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned.
• Add the garlic to the pan and sauté for about 30 seconds.
• Add the wine and let it cook for about a minute.
• Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes. 
• Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
• Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately. 

We didn’t cook the gnocchi in the sauce.