1 pound baking potatoes,
1 cup all-purpose flour, or as needed,
1 large egg,
salt and white pepper to taste.
Recipe:Peel and cut the potatoes to chunks. Boil and strain the potatoes. Let them sit for a while to cool down. Break the egg in the potatoes and add the flour. Season to taste with white pepper and little salt and knead the mixture into smooth, manageable dough. Divide the gnocchi dough to six balls and shape them into thin snakes. Use more flour for rolling as needed. Cut each snake into 1-inch pieces and roll the gnocchi with your finger over a gnocchi paddle or on the side of a cheese grater. Drop the gnocchi in boiling salted water and boil them for 2-3 minutes, or until shortly after they rise to the surface. Toss them immediately with your favorite sauce. Any uncooked gnocchi can be individually frozen for future use. The potato gnocchi do not take much time for boiling even when cooked from frozen.
