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 ropes, about 1-inch in diameter. Use more flour for rolling as needed. Cut each rope into 1/2-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 homemade potato gnocchi do not take much time for boiling even when cooked from frozen.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.