Gnocchi

Ingredients:

• 2 pounds russet potatoes peeled

• 1 1/2 cups whole wheat flour

• cassava flour for dusting

• 1 teaspoon kosher salt

• 1 large egg beaten

Utensils:

• large pot

• potato ricer

• large mixing bowl

• mixing spatula

• bench scraper

• pizza cutter or knife

• fork

• baking sheet

• slotted spoon

Instructions:

1. prepare ingredients

2. place 2 lbs of peeled potatoes into a large pot and fill with cold water to cover the potatoes by 2-inches

3. place pot on the stove over high heat and bring to a boil and boil the potatoes for 20-30 minutes until fork tender

4. drain the potatoes and squeeze them through a potato ricer into a large mixing bowl and set aside to allow them to cool slightly

5. add 1 1/2 cups of flour to the bowl

6. add 1 tsp of salt to the bowl and toss together

7. add 1 beaten egg to the bowl and mix together with a spatula until the dough starts to come together then transfer it to a heavily floured work surface and knead until the dough is smooth adding additional flour if needed

8. roll the dough out until it's about 1/2-inch thick

9. use a pizza cutter to slice 1/2-inch thick strips all the way across the dough then do the same thing in the other direction so you have a lot of little square dumplings

10. dust the gnocchi with additional flour

11. roll each gnocchi against a fork using your thumb to press un and down the length of the fork to give it the ridge edges and place onto a flour dusted baking sheet

12. bring a pot of salted water to a boil

13. add the gnocchi in batches and remove from water once they float to the top and repeat with remaining gnocchi

When you are ready for serving serve as desired and store leftovers in an airtight container in the fridge or freezer.