125gms ( 1 cup)All-purpose flourPlus extra for flouring the work surface and sprinkling on top
3/4tspSalt
1/2 tspBlack pepper powder
Instructions
Scrub the potatoes well. Don't peel them. Prick with a fork all over and bake for 45-50 minutes (or until cooked through) at 200 C.
As soon as the potatoes are cool enough to handle, peel them and mash them using a potato ricer or a box grater.
Sift flour, salt, and pepper on top of the potato pile and with your hands, bring it together to form a soft dough.
This comes together very easily, but please work on this dough very gently as you would for a pastry dough. Light touch ensures soft and pillowy gnocchi.
Cover the dough and let it rest for 5-10 minutes.
Divide the dough into pieces and working with one piece at a time, roll it back and forth under your hands to form a rope.
Cut each rope into small equal-sized pieces.
Roll each piece over a fork or a gnocchi board to give them a ridged surface. you can also leave the dough pieces as is.
Lightly sprinkle the gnocchi with flour and let it rest for 20 minutes.*
Cook the gnocchi by adding them to salted boiling water. They will be done when they float to the top.
Add to your favorite sauce and serve. Enjoy!
Notes
* You can freeze the gnocchi at this stage. Spread out in a single layer on a tray and freeze for 2-3 hours. When completely frozen, transfer into a ziplock bag and store in the freezer for later use.There is no need to thaw the gnocchi before cooking, just add them frozen to the boiling water. They will take a couple of extra minutes to cook.