TYLER - 2 1/2 pounds russet or Yukon gold potatoes, whole, raw, unpeeled
2 1/2 cups all-purpose flour (more or less depending on the moisture in your potatoes & humidity)
More flour for dusting
Bake potatoes in a 375 degree oven for one hour to 90 minutes until fork tender. Let cool enough to handle. Cut in half and scoop out the flesh into a bowl. Using a potato ricer, mash the potatoes.
In a very large bowl add your flour and make a well. Add your potatoes and the egg to the center of the well. Using your hands, mix together until the mixture begins to come together and form a dough. Press into a large ball and gently knead for about 30 seconds. You want the dough to be dry and not sticky. If it is too crumbly knead with wet hands. Add more flour if necessary.
Take the ball out of the bowl and place on a floured surface. Roll the ball into the shape of a thick loaf. Cut off a thick slice and then cut in half again. Using your palms roll into a long 1 1/2 inch thick rod. Cut off 1/2 to 3/4 inch pieces and set aside. Using a gnocchi board or the back of a fork roll the pieces across the grooves to create the grooves on the gnocchi.
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