Ingredients
18ozpotatoescooked and riced
2tbspbuttermelted
1eggbeaten
½cupflour+ ¼ cup flour, if needed
saltto taste
Preparation
Combine riced potatoes, butter, and eggs in a bowl.
Slowly mix in flour and knead until dough forms. Add additional flour if needed until the dough holds together.
Cover and rest 30 minutes at room temperature.
Dust the counter with flour and roll out a ½-inch to ¾-inch thick rope of dough. Cut into ½-inch slices.
Gently roll gnocchi pieces on a gnocchi board or the back of a fork to create ridges.
Cook in boiling salted water, about 3 minutes, or until it begins to float.
Remove from boiling water and transfer to an ice bath for about 1 minute.
Toss with oil, serve, and enjoy!
