Preparation: Boil the potatoes in boiling salted water until they are super tender and cooked through. Mash very well with either a potato masher or a fork.
On the work surface (wooden board or marble) mix together potatoes, flour, egg and salt. Knead for 4 to 5 minutes or until the dough comes together and it’s very soft and smooth. Don’t over knead otherwise the gnocchi will be hard and chewy.
|1 kg Potatoes, yellow or red (best if “old” from a few days or more)|
|300 g All-purpose flour|
|1 Medium egg|
|1 teaspoon Salt|
|3 cans Peeled tomatoes or 1 Kg of cherry tomatoes|
|1 bunch Basil leaves|
|4 tablespoon Extra virgin olive oil|
|1 pinch Salt and pepper|
|1 clove Garlic|
|100 gr Parmigiano Reggiano cheese (freshly grated)|
Be very gentle as the gnocchi are soft and delicate.
I had difficulties to keep the gnocchi together.. they taste great, but they were a bit messy.