Updated: 19 hours ago
2 lb russet potatoes peeled (about 4 medium)
1 1/2 cup all-purpose flour more for kneading and rolling
1 tsp salt
1 large egg beaten
Fill a pot of water with enough cold water to cover the potatoes. Add the potatoes to the pot and bring to a boil over medium-high heat. Cook until the potatoes are fork tender, about 20 to 30 minutes. Drain and cool, then mash them using a fork or potato masher.
Lightly flour your work surface. In another medium bowl mix the flour with the salt.
Add the egg to the potatoes, then add the flour mixture. Using your hands, mix until the flour is moistened then transfer the dough onto the floured work surface. Gather the dough together and start kneading until the flour is fully incorporated into the dough. The dough is done when it's smooth and a little sticky. Do not over knead the dough or the gnocchi will be tough.
Cut the dough into 8 equal sized pieces. Roll each piece into long snake-shaped log, that's about 3/4 of an inch in diameter.
Using a sharp knife or dough cutter, cut the logs into small 3/4 inch pieces. Place finished gnocchi onto a baking sheet lined with parchment paper, while you're working with the rest of the dough. Dust each gnocchi with a bit of extra flour.
To shape the gnocchi, hold a fork in one hand and place a gnocchi against the tines of the fork. With a light touch, use your thumb and press in and down the length of the fork. This step is optional.
Bring a pot of salted water to a boil then add gnocchi to the pot. The gnocchi is done cooking when they pop to the top. Use a slotted spoon to remove the gnocchi from the water. Serve gnocchi as desired.
Roasted Tomato Sauce 2 lbs large tomatoes 4 garlic cloves, minced 1 teaspoon dried oregano, basil and thyme 1 teaspoon salt 1⁄2 teaspoon black pepper 2 tablespoons olive oil
Preheat the oven 400°f. Slice tomatoes in half, set aside.
Pour the olive oil onto a large baking sheet and spread it around the sheet.
Sprinkle evenly the garlic, herbs, salt and pepper over the oil.
Place the tomatoes cut side down onto the baking sheet. Roast for about 40-50 minutes, or until the skins start to lift from the tomatoes.
Allow to cool. Remove the skins and put the sauce into a large bowl and break up the flesh with a fork, for a smoother sauce blend in a food processor.