- 2 lb. russet potatoes or sweet potatoes (about 4 medium), peeled and cubed
- 1-1/2 cups Allergic Solution All Purpose Flour Mix, more for kneading and rolling
- 1 tsp. kosher salt
- 1 large egg, lightly beaten (optional)
Boil potatoes until tender, drain and rinse in cold water. Blend potatoes until smooth set until completely cooled.
Meanwhile place flour in a bowl and mix in salt, when potatoes are cool add egg and mix well.
Add potato mixture to flour. Mix together until all combined. (this step is easier if you use your hands)
Transfer it to the floured surface and wash your hands.
Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t over-mix it, or the gnocchi will be tough; the dough should feel very delicate.) Move the dough to one side, making sure the surface underneath it is well floured. Cover it with a clean kitchen towel.
Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.
Remove any lingering bits of dough from your work surface and lightly re-flour the surface. Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesn’t dry out.
With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.
With a sharp knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch. Repeat until you run out of dough, re-flouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour. You can freeze the gnocchi to use later, put the baking sheet in the freezer until they are frozen then transfer to a zip lock freezer bag. If you are cooking right away they can stay out on the counter for 2 to 3 hours.
To cook drop gnocchi into boiling water and cook until they have all risen to the top. Serve with your favorite sauce.