Gnocchi can be served with an almost endless variety of sauces (ranging from simple butter to Alfredo to a spicy chorizo-tomato sauce) and various toppings such as roasted red peppers or crispy bacon or olives, whatever sounds good at the time.
Ingredients:
• 6 medium sized potatoes
• olive oil
• 1 large egg
• 1-2 cups all purpose flour
• ½ cup semolina flour
• 2-3 tbsp unsalted butter
Utensils/Tools
• potato ricer or masher
• fork or dull knife
• large cookie sheet
• large pot
• slotted spoon
• large glass bowl


If you are planning to bake the potato try using Russet or Yukon Gold, both bake up light and fluffy.
Preheat oven to approx. 425 - 450°.

If you are planning on baking the potatoes start by using a fork to stab deep into each potato several times, from all sides.
Now coat the potato with olive oil. I usually put a little olive oil in the palm of my hand and rub it all over the surface of the potato. Place potatoes into a preheated 425 - 450° oven and bake for about an hour.
Once the potatoes are cooked (and have cooled a bit) use a spoon to scoop out the center and discard the skins. Place the potato (baked or boiled) into the ricer and squeeze into a large glass bowl. A potato ricer is great for this because it eliminates any lumps making a very smooth mashed potato. If you don't have a potato ricer use a food processor or a potato masher. Work out as many lumps as you can.




Divide the dough into 3 or 4 equal pieces. Take one piece and put the others under a dish towel to keep them from drying out. Roll out the piece until you have a long tube about as thick around as a nickle (or smaller if you prefer). I find the easiest way to do this is to roll the dough between the palms of my hands (your hands will be held in front of you in a manner similar to how people hold their hands when in prayer) and let the dough slowly slide down onto the counter top. Do this two or three times until it is the thickness you are looking for.


Repeat with the remaining dough.
Put a large pot of water on and bring it to a rolling boil. Drop the chilled gnocchi into the boiling water one or two at a time until you have a couple of dozen in the pot.


Once all the gnocchi is cooked you can add any other ingredients you like and serve. I've used a tomato-meat sauce and a little shredded mozzarella.

PS This recipe was requested by Leah, a good friend and talented musician. Check out her music at www.leahmorise.com
