Potato Gnocchi

Name: Potato Gnocchi
Ingredients: 2 pounds russet potatoes (about 4 medium), scrubbed see savings; 6-3/4 ounces (1-1/2 cups) unbleached all-purpose flour, more for kneading and rolling see savings; 1 teaspoon kosher salt see savings; 1 large egg, lightly beaten see savings

Potato Gnocchi was pinched from <a href="http://www.recipe.com/potato-gnocchi/" target="_blank">www.recipe.com.</a>

"Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragu. In general, meat sauces are a fantastic match, but butter and cream-based sauces work well, too. In Italy, gnocchi are usually served after appetizers (antipasti) as a first course (or primo piatto), instead of pasta. And they're followed by a meat and vegetable course (secondo piatto and contorno). When Italians eat gnocchi this way, the portions tend to be on the small side. However, gnocchi can just as easily be served as a main course, preceded or followed by a light green salad. The servings here are for gnocchi served as a main course...."

INGREDIENTS

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2 pounds russet potatoes (about 4 medium), scrubbed see savings

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6-3/4 ounces (1-1/2 cups) unbleached all-purpose flour, more for kneading and rolling see savings

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1 teaspoon kosher salt see savings

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1 large egg, lightly beaten see savings

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