Gnocchi

This gnocchi recipe is flexible -- I adapted it from some other recipes I've found online, but it seems to turn out pretty well for us every time. I especially like to use leftover mashed potatoes from a previous dinner because it cuts down on the prep time a lot.

Gnocchi

• 1 C mashed potatoes (leftover, or boil/bake and mash about 2-3 potatoes)
• 1 egg
• 1/2 C grated parmesan cheese
• 1/2 C all-purpose flour
• salt and pepper to taste

1. Combine mashed potatoes (make sure they've cooled down if they are freshly made), egg, and parmesan cheese in a large bowl. Add flour.
2. I find it easiest to mix the dough with my hands at this point. It's messy, but it mixes it faster. Knead the dough into a ball. It should be soft and moist, but not overly sticky (like bread dough).
3. Add a little more flour if needed and knead just a minute or two until smooth. Don't overwork or the gnocchi will be tough.
4. Take a section of dough and roll it into a rope on a floured surface. The rope should be about 3/4"-1" thick. Use a sharp knife to cut the gnocchi into small pieces. They will puff up a little when cooked, but not much.
5. Put the gnocchi on a floured cookie sheet and refrigerate until ready to cook. Or, freeze at this point.
6. Boil a large pot of salted water. Add gnocchi and reduce heat to maintain a gentle but steady boil. Gnocchi is done when it floats and stays on the surface of the water, about 2 minutes for refrigerated gnocchi and a little longer for frozen gnocchi.
7. Remove gnocchi from water with a slotted spoon.