- 3 pounds russet potatoes, peeled
- 2 cups all-purpose flour
- 1 tsp garlic powder
- 1 pinch salt
- 1/2 cup olive oil
Boil the potatoes until they are soft. While still warm, pass through a ricer into a clean bowl. Set a large stock pot of water to boil and set up an ice bath with 5 cups ice and 5 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour and salt in center of well and using a fork, stir flour into potatoes, just like making normal pasta. Kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch, add more flour if needed.
Divide dough into 4 even pieces, forming each piece into a ball. Working in batches, roll each ball into 3/4-inch diameter dowel shape. Cut dowels into 1-inch long pieces and roll each piece on a gnocchi board to create grooves, dust with flour and set aside until all pieces for that batch are done.
Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and rolling on gnocchi board. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water.
Make a simple garlic butter sauce in a sauce pan add a little fresh ground pepper, salt and parsely and toss the gnocchi in it to coat. Serve and enjoy!