- 2 pounds russet potatoes
- 1 large egg, lightly beaten
- ¾ c plus 1 T all-purpose flour (4 oz by weight)
- 4 tsp salt
Peel potatoes while still hot, holding with an oven mitt or towel. Process through a ricer or food mill (do not mash) and spread out onto a cookie sheet to cool for 5 minutes.
Transfer 3 cups (1 lb) warm potatoes to a mixing bowl. Using fork, stir in egg gently until just combined. Sprinkle in flour and 1 tsp salt; gently combine with fork until no pockets of dry flour remain. Press mixture into a ball and knead gently on a lightly floured surface until smooth but slightly sticky, about 1 minute.
Line two rimmed baking sheets with parchment and dust liberally with flour. Cut dough into eighths. On a lightly floured surface, roll each piece into a half-inch rope and slice into ¾" pieces. Holding fork with tines facing down in one hand, press each piece against tines with the thumb of your other hand to create ridges. Transfer formed gnocchi to sheets.
To freeze, let dry on sheets 1–4 hours at room temperature, then transfer sheets to freezer for 45 minutes before placing the frozen gnocchi in a ziploc or other container.
To cook (from fresh or frozen), bring 4 quarts water to boil in a large pot. Add remaining 3 tsps salt. Using the parchment paper, lower the gnocchi into the water one sheet at a time and cook until firm, about 90 seconds (gnocchi will float after about 60 secs). Repeat with remaining sheet of gnocchi.