3 large Idaho or russet potatoes, unpeeled (1 1/2 lbs.)
1 tsp salt
Dash of freshly ground white pepper
1 egg, beaten
1 1/2 cups unbleached flour, sifted
In a large saucepan, boil the potatoes in lightly salted water
until easily pierced with a fork, 30 to 40 minutes. Drain and
Peel the potatoes and pass them through a ricer or push them through
a coarse sieve. Spread the potatoes out on a large plate and let
them cool completely.
On a cool work surface, gather the cold riced potatoes into a mound
and form a well in the center. Stir the salt and pepper into the
egg and pour the mixture into the well. Using both hands, work
the egg into the potatoes, gradually adding the flour and scraping
the dough up from the work surface as necessary. Work the dough
just until all the ingredients are blended, 4 to 5 minutes.
Lightly dust the dough, your hands and work surface with flour and
cut the dough in 3 parts. Using both hands, roll each piece of
dough into a 1/2 inch thick rope, then cut the ropes at 1/2 inch
intervals. Indent the gnocchi with your thumb, or roll them with
the back of a fork to produce a ribbed effect.