Potato Gnocchis

Preparation

1. Cook the potatoes, with their skins, in a large volume of cold water for 20 to 25 minutes. Stick a knife into the flesh to check for doneness. When they are cooked, run them under cold water to stop the cooking process.

2. Peel them immediately, while they are still hot, and place them in a large bowl as you go. Purée them in a blender to obtain a fine, smooth purée. Let the puree cool completely. The puree should be at room temperature and dry for further processing.

3. Beat the egg and add it to the bowl with the flour. Mix, then knead for a long time between your hands until you obtain a smooth and homogeneous dough.

4. Form a ball and let it rest for a few minutes.

5. Flour the work surface. Take pieces of dough, as big as a closed fist, and form them into thin cylinders by rolling them on the work surface.

6. Cut the cylinder into 2 cm pieces: gnocchi.

   Lightly and gently crush each gnocchi with a fork to shape it.

   Place gnocchi as you go on a floured plate. Let stand.

7. Bring a large volume of salted water to a boil.

   Plunge the gnocchi into the simmering water, about 1 minute. They swell in volume. When they rise to the surface, remove them with a skimmer. Drain.

8. Drizzle a small amount of olive oil into the gnocchi dish to prevent them from sticking together.

Note