2tspoilavocado, canola, vegetable, sunflower seed, or olive
Prehead oven to 435F.
Poke the potatoes 6 times per potato with a fork. Lightly oil the potatoes and season generously with sea salt. Bake for ~1 hour until fork tender.
While the potatoes are still warm (as hot as you can handle), peel them, and break them up with a wooden spoon. As soon as they are peeled (and still warm), run them through a food mill. If you do not have a food mill, break them up with a wooden spoon into tiny pieces. As tiny as you have patience for. The tinier, the better. At this point, you can let the potato cool and come back to it later or continue.
Put the milled potatoes on a large workspace like a cutting board or counter. Add the flour and (beaten) egg. Mix well so the flour is completely incorporated and forms a ball. The mixture will be tacky, but should not stick to a clean surface.
Flour the board/counter/table. Grab a large handful of the gnocchi dough. Flour the handful of dough, and roll into a long snake 1-1.5-inches in diameter.
Cut the snake into 1.5-inch gnocchi. Flour the gnocchi, transfer to a floured baking sheet or cutting board, and flour again. The flour will prevent the gnocchi from sticking to each other. At this stage, it is better to use a little more flour than a little less. You can shake off the flour before cooking the gnocchi.
Continue with the rest of the dough.
Bring a large pot of water to boil. Add 1 tbsp of sea salt to season the water.
Add the gnocchi in batches if necessary. They are cooked when they float to the surface of the water, ~2 minutes.
Break down the potatoes as quickly as possible. If they cool to room temperature, they will be much more difficult to handle.
You know the gnocchi is done cooking when the dumplings float on the top of the water.
Gnocchi can be easily be made ahead of time – All you need to do is lay your gnocchi out on a sheet pan and freeze it while still raw. When you’re ready to cook, complete the final steps for boiling the gnocchi. You can drop them in the water frozen.
This recipe uses all-purpose flour, which works best for this dough.