The flour should be about 1/3 the weight of the potato
Boil the potato (or wrap in plastic and microwave for 5 minutes at 500 W). Remove the skin, then finely mash with a fork. Add the flour and salt.
Use a spatula to fold the flour and potato together. If it's crumbly, use your hands to form it into a ball. If necessary, add water. Dust your work surface with flour, knead well, then make a tight ball of dough.
Stretch the dough into a 3-cm diameter log, then cut into 1 cm pieces (evenly). Roll them into balls, then, using the back of a fork, press a pattern into them. (This is the fun part of making gnocchi.)
After preparing the sauce, boil water in a pot, add 1 teaspoon oil, then boil the gnocchi for about 30 seconds to 1 minute. Tip: Remove the gnocchi as soon as it floats to the top.
Taste a piece. It's delicious! The photo shows carrot gnocchi. For the sauce, use whatever you like. See Recipe ID: 2140040.
Story Behind this Recipe
I revised a recipe I learned while I was abroad. Through trial and effort, I came up with a tasty way to make this gnocchi. The chewy and soft texture of these homemade gnocchi fresh from the pot is truly amazing. Share your favorite sauce recipes!
If the potatoes are mashed coarsely, they will have more of a tendency to break apart, so be sure to mash them well while hot, and thoroughly mix with the flour. If possible, wrap in plastic and let sit in the refrigerator for over an hour to improve the texture and increase the moistness of the flour. The gnocchi may fall apart in water that is boiling too strongly, or if boiled for too long, so heat on medium, and remove as soon as they float to the top.