It was time for me to try making homemade gnocchi all by myself. I started with 1lb 9oz of russet potatoes and boiled them until they were soft (30 min).
After they were pealed and put through the ricer, I had 1 lb of potatos to work with for the dough.
It really does look like rice!
For the dough I used 1 lb of the riced potatoes, 2.5 oz flour, 2 tsp salt and 1 egg. This ended up being fairly salty, so the sauce didn't need any additional salt.
I still don't have a gnocchi board, so I scored them with the back of a fork.
I'm not sure the scoring made a huge difference, but it was easy enough to finish rolling out the entire batch of dough.
I wanted to make the gnocchi so badly that I hadn't given much thought to the sauce. I like to use a creamy pesto mix for gnocchi, but I couldn't bring myself to use a packaged sauce on my first batch of homemade gnocchi. I therefore whipped up a simple browned butter sauce.