A couple days ago, I was browsing through one of my cookbooks (Homemade) and was inspired to try my hand at gnocchi.  I am in love with homemade noodles and also love gnocchi, so I was pretty excited to give it a whirl.   I found the process to be simple and fun and was really pleased with the results.
Ingredients:
Potatoes
Bread Flour
Egg
Salt

For every 2 pounds of potatoes (which I found to be two large russets), use about 2 cups of bread flour and 1 egg.
*this made about twice what I needed for one meal for a few people

Directions:
1. Peel, boil and mash the potatoes. (The cookbook recommended boiling before peeling.  Boiling with skins supposedly gives them a little more flavor and makes them easier to peel, but I have never tried this.  I peeled and then boiled.)
2. Add some flour and some egg to the potatoes and work into a dough.  If needed, add more flour and/or egg until the dough is smooth.  (I had no idea what exactly the dough was supposed to be like, so I just went with what felt right.) Add a little salt too.
3. Now use your hands to roll the dough out into ropes.  Basically, I started with the whole ball of dough and rolled it out until it didn’t fit on my board, cut it in half, rolled that section out, cut that in half and just kept doing this until I felt I had gnocchi thickness sized ropes.
4. Cut the small ropes into individual noodles.

5. Cover with a dish towel until used or cook immediately.  To cook, just add noodles to boiling water and they will rise to the top when they are ready, which only takes a few minutes.
6. Enjoy!

I served my gnocchi with pesto and tomatoes, sausage and a spinach salad, which made for a lovely meal.  There was a consensus that this gnocchi felt a little lighter than usual, which I think was preferred (it can be soooo dense sometimes).  Now I am excited to experiment with other sauces or stuffings.  Chalk up another noodle that I will probably stop buying.  🙂

And again, I got this recipe from Homemade by Yvette van Boven, one of the most beautiful and inspiring cookbooks I have ever seen.