The secret is to add flour a little at a time & often, rather than trying to get a perfect dough straight away. For 4 people, take 4 large potatoes (baking potato size) or 6 smaller size. Boil in slightly salted water, mash, leave to cool. Add 1 beaten egg & again just a little salt. Then add flour, a little at a time, mixing it in as you do. Once the mix becomes like a soft rather than firm dough, thinly sprinkle some more flour over, & form your ball of dough. Like everything else, practice will tell you when you have the right consistency. In the meantime you should be fine with putting a coating of flour on your pastry or rolling board, & pushing your dough flat by hand. If it is still sticky, sprinkle a thin amount of flour across the top. Divide into 4 parts, & add a sprinkling of flour across the top of each if still sticky. Roll by hand your 1'st "tube" of dough, & cut into log shapes of about 1" each. Roll a fork gently across each one from top to bottom on a separate floured board, plate, or work surface to form the ribbed shape. Lay your gnocchi on a plate covered thinly with flour, & sprinkle a thin coating over them if you are not going to boil them right away. Repeat this with the remaining parts of your dough. Doing it this way should ensure you get the correct flour/potato balance. It really is best to cook them right away or very soon after. :thumbs:
A tip for boiling your gnocchi (20 mins.) is to add a little olive oil to the lightly salted water to prevent sticking. Many different ways to serve. A traditional tomato sugo with faggioli (usually brown Borlotti beans) Or one of my faves, a topping of sliced mushrooms cooked in garlic butter with parmesan cheese sprinkled across, & a little side dish of broccoli or spinach are just 2 examples. :eyebrows:
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