4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1 1/2 teaspoons salt, divided
1 3/4 to 2 cups flour
3 quarts water
spaghetti sauce, warmed
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. Place 2 cups mashed potatoes in a large mixing bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic). Turn onto a lightly floured surface; knead 15 times. Divide dough into four sections. Roll each section into 1/2 inch wide ropes, about 12-18 inches long. Cut ropes into 1 inch pieces. Press down with a lightly floured fork on each piece. In a large pot, bring water and remaining salt to a boil. Add gnocchi and cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce and enjoy.
Gnocchi is pronounced "no-key" and it's like a dumpling in texture. I usually buy it pre-packaged from the store. But, after having the real thing on our trip to Italy last year, I wanted to give the homemade kind a try. It wasn't as difficult as I thought it would be. I will probably still use the packaged kind most of the time, especially for company, since this recipe has a lot of last minute fuss to it. It was really fun, though, to make it fresh.