Gnocchi

A hearty traditional potato pasta.

Gnocchi have always been a special dish for me. My family does not make gnocchi often, so it is always a treat whenever we eat it. This recipe was given to me by my Zia Rosie, and she learned to make it from my Nonna Rora and my Bisnonna Anna.

Ingredients

3 pounds russet potatoes

2 cups all-purpose flour

1 egg, extra large

1 pinch salt

½ cup canola oil

Directions

Boil the whole potatoes until they are soft (about 45 minutes), while still warm, peel and pass through vegetable mill onto clean pasta board. Set 6 quarts of water to boil in large pot. Make well in center of potatoes and sprinkle all over flour, using all the flour place egg and salt in center of well and using a fork, stir into flour and potatoes. Knead gently until a ball is formed. Knead another 4 minutes until ball is dry to touch. Roll baseball-sized ball dough into ¾ -inch diameter dowels and cut dowels into 1 inch long pieces. Drop these pieces into boiling water and cook until they float (about 1 minute)