Preparation

• Wash the potato skins well; if they are not too large, leave them whole, otherwise cut them into 2 or 4 parts depending on the size to reduce cooking times, and cook them in a pot with plenty of salted water for about 20 minutes. The time depends on the size of the potatoes; check that they are tender with a fork, and when they pierce easily, you can remove the pot from the heat. Run fresh water in the sink, pour the potatoes into a colander, and let them cool slightly.

  

• On a work surface, pour the flour and semolina. Now put two or three potatoes in the potato masher, mash them; the skin will remain attached inside, and you can easily remove it. If you prefer, you can peel the potatoes normally and then mash them.

  

• Add the egg and fine salt.

  

• Knead quickly until you get a dough that is soft, compact, and quite smooth

  

• Form a ball and place it on a floured surface.

  

• Cut a strip with a knife.

  

• Flour the surface and lengthen the strip of dough with your fingers, forming a snake with a diameter of about 0.8 inches.

  

• Cut the dough into pieces about 0.8 inches long with a knife.

  

• To give them the characteristic shape, place each gnocchi on a fork, press lightly with your thumb while rolling them over the tines (you can also use a gnocchi board). Cut a new strip and continue following the procedure until the dough is finished. Flour the gnocchi well to prevent them from sticking together.   

  

• Place a sheet of tissue paper on a tray and arrange the gnocchi on top, close to each other, making sure not to overlap them. You can cook them immediately, or you can freeze them and then put them in a food storage bag.