2 lbs (1 kg) potatoes, about 3 large, with skins on
Sea Salt, to taste
1 1⁄4 - 1 1⁄2 cups all-purpose flour
1 egg, lightly beaten
1⁄4 cup potato starch
1 cup olive oil
Grated parmesan, to taste, optional
- Place potatoes and Rosemary Garlic Seasoning in a pasta pot. Cover potatoes with water, then bring to a boil. Simmer until fork tender.
- Drain potatoes. When cool enough to handle, peel potatoes, then chop into smaller pieces. Pass potatoes through a ricer or food mill (this will give the dough a smooth, uniform texture rather than just mashing). Taste and season with Sea Salt.
- Place cool mashed potatoes onto a counter lightly dusted with flour. Form into a mound and create a hollow in the centre. Pour in egg. Using a fork, mix in.
- Mix flour with potato starch. Add flour mixture, a little at a time to form a dough. At some point start to work the dough with your hands, kneading gently. Dough should feel elastic and moist, but not sticky.
- Working with floured hands, place dough on a large cutting board dusted with more flour. Divide dough into small balls, then roll to form a rope about the width of your index finger. Slice into pieces (about 3⁄4–1-inch).
- Using your finger, make indents in centre of each piece of dough to form a pillow (good for catching sauce). Or using the tines of a fork, roll dough pieces over tines to create ridges.
- As gnocchi are made, place on Sheet Pan lined with Sheet Pan Liner or parchment paper. Freeze gnocchi in a single layer, then portion into a freezer bag for easier storage.
- To cook, bring water or Broth to a boil in a pasta pot. Carefully drop in fresh or frozen gnocchi, a few at a time. As soon as they float on the surface, remove with a slotted spoon. Arrange in a warm serving dish and drizzle with your favourite sauce.
- Whisk olive oil with Herb & Garlic Dip Mix. Warm in the microwave, then drizzle over gnocchi. Finish with grated parmesan cheese, if you wish.
The secret to light and fluffy gnocchi is to use old potatoes – they have less moisture, which makes superior dough. Select starchy potatoes such as Russet, Yukon Gold, or Kennebec.
Go gluten-free! Prepare gnocchi dough using 100% potato starch instead of mixing it with all-purpose flour.