gnocchi

• servings: 1

Ingredients

1 russet potato

1/4 cup flour

1/2-1 egg yolk

2-3 tablespoons butter

rosemary or sage

parmesan for topping

for 4 - 1 cup flour, 2 egg yolks, 4 potatoes

Directions

- Cook potato at 350 for 1 hour 15 to 1 hour 30, until it’s SUPER soft - poke with fork before hand

- take skins off and mash potatoes

-spread potato out, and pour egg yolk and flour evenly on

-carefully bring dough together until just mixed

-make log and cut gnocchis

- boil gnocchis until they come to the surface of water, then one more minute (basically just till they look done, but you don’t have to worry about undercooking tbh)

-add gnocchi to melted butter till butter is brown and gnocchi crispy