Potato Gnocchi
"The secret to fluffy, tender gnocchi is to make the dough while the mashed potatoes are hot, add just enough liquid to hold it together, and work it as little as possible. To freeze: place cooked gnocchi on a parchment-lined baking sheet in the freezer, freeze until gnocchi are hard, and transfer to resealable plastic bags. To reheat: add frozen gnocchi to boiling water, and cook 2 to 3 minutes, or until heated through. Serve with your favorite pasta sauce and cheese...."
INGREDIENTS
•
2 ½ lb. russet or Idaho potatoes
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½ tsp. salt
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1 large egg, lightly beaten
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¾ cup potato starch
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