1. Boil the potatoes in a large pot over the stove for 45 minutes. Remove from the water after 45 minutes and place on a tea towel to cool. After they've cooled, removed the peel with your hands.
2. Pass the potatoes through a potato ricer* onto the centre of a large chopping board.
3. Add 1 cup of flour to the potatoes to start. Gently mould the mixture with your hands. Do not overwork the dough. Continue to add flour if the dough is wet and sticky.
4. When you are able to form a dough ball that is soft, but not sticky. Cut a small piece (about 1/8 the dough) and roll it out into a long snake that is about the thickness of your finger. Continue to sprinkle flour over the dough as you cut and shape it to prevent it from sticking.
5. Cut the long snakes into 1 inch pieces. Sprinkle flour.
OPTIONAL (but recommended): use a fork or gnocchi board to create ridges on one side of the gnocchi while using your thumb to create an indent on the other side. Continue sprinkling flour.
If you're cooking the gnocchi right away:
Carefully transfer the gnocchi onto a floured tea towel (this will help you to transfer the gnocchi into the pot without over handling them.
If you are storing the gnocchi:
Carefully transfer the gnocchi onto a floured baking sheet (ensuring they are separated). Place in the freezer for 30-45 minutes until frozen solid and transfer them into a container or ziplock bag. These can be cooked directly from frozen. Do not defrost before cooking.
HINT: The softer your gnocchi is, the more likely it is that the moisture will break down the starch of the potato and make the gnocchi mushy when cooked after freezing. To avoid this, cook the gnocchi and allow them to cool completely. Then freeze them separated on a tray, until they are solid. Transfer them to a container or Ziploc bag for long-term storage.
To cook the gnocchi:
Bring a large pot of water to a boil. Add a generous amount of salt (1/4 to 1/3 of a cup). If your gnocchi is in a tea towel, fold the tea towel and feed the gnocchi into the pot from the opening of the folded towel. If they are frozen, you can drop them directly into the pot. Cook for 1-2 minutes or until the gnocchi float to the top of the water. Combine with sauce.
Enjoy :)
Notes
*I highly recommend watching the video to see the techniques used in the recipe.
*Russet potatoes are high in starch which yields a fluffier gnocchi. Other potatoes high in starch like Yukon Gold or Idaho potatoes can be used as well.
*General rule of thumb is 1 potato per serving (0.5 lbs).
*Tipo 00 flour is recommended, but not required. All-purpose flour can be used instead. Tipo 00 flour is finer, which helps the gnocchi be more tender and have a more consistent texture.
* A potato ricer is recommended. This is to prevent any chunks or clumps of potatoes in the dough. You can use a regular potato masher, but the potatoes will be more dense which will make your gnocchi a little denser rather than fluffy and airy.