- 3 large russet potatoes
- 2 cups all purpose flour
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- Scant 1/2 cup oil
Roast potatoes in the oven until soft and easily pierced with a fork. Allow to cool till they can be comfortably handled. Peel potatoes and pass them through a food mill onto a clean board.
Bring a medium sized pot of water to a boil. Place an ice bath nearby (4 cups water mixed with 4 cups ice in a bowl).
Make a well in the center of the milled potatoes and dust them all over with the flour. Place the egg, oil, and cheese into the well and begin mixing in a circular motion, gradually incorporating the flour from the sides of the well. Once a ball is formed gently knead the dough together in a lifting motion. This will help add air to the dough and keep the gnocchi light and soft, very important.
Once the dough is dry to the touch divide into multiple sections. Taking one section at time, roll dough into a rope in a floured surface into 1 inch thickness. Cut your desired size of gnocchi and place them into the boiling water. Once they float strain them out of the water with a slotted spoon and submerge into the ice bath to end the cooking process. Your gnocchi are ready to enjoy.
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