Ingredients
4 medium potatoes, peeled and quartered1 egg, lightly beaten1-1/2 teaspoons salt, divided1-3/4 to 2 cups all-purpose flour3 quarts waterSpaghetti sauce, warmedOptional: grated Parmesan cheese, crushed red pepper flakes and fresh herbs, such as basil, oregano or parsley
Preparation
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash.
Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic).
Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork.
In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.
