Gnocchi the Hard Way

There is a recipe here on the blog for potato flake gnocchi.  It is a piece of cake to make.  This looks like a pretty uncomplicated recipe using actual potatoes.  I also have a food mill that I have never used.  I might have to break it out and try this recipe.  The tomato sauce I made today will be delicious on top!

4 large russet potatoes, fork pricked
1 large egg, beaten
2 tbsp. freshly grated Parmesan cheese
2 tbsp. unsalted butter, softened
fine sea salt and and freshly ground pepper
1 C. plus 2 tbsp. all purpose flour, plus more for dusting

Bake the potatoes at 425 degrees until tender, about 1 hour.  Cool slightly, then halve and scoop the flesh into a ricer or food mill, press into a bowl.  You can also mash well with a fork.

Add the egg and cheese, butter, 1 tsp. salt and pepper to taste, stir with a fork until combined.  Add the flour and stir to make a rough dough, then mix by hand until smooth.  Add more flour, if sticky.

Gather the dough into a ball on a floured surface and divide into 8 pieces.  Roll each piece into a 12 inch long 1/2 inch thick log with your hands.

Cut the logs into 1 inch pieces.  Freeze on floured baking sheets until ready to cook.  Once frozen, store up to one month in a sealed container.