Easy Potato Gnocchi


adapted from allreipes.com

Servings - 4   Serving size - 1/4th of recipe or about 1 cup gnocchi   Points Plus per serving - 9 points+ ( does not include sauce and garnish of choice)

Calories - 373,   Total Fat - 3.1g,   Carb. - 75g,   Protein - 11.7g,   Fiber - 7.6g

6 med - small Yukon gold potatoes

1 cup of semolina flour ( you may need a bit more or a bit less depending on your potatoes) 

1 egg, lightly beaten

1 tsp. olive oil

1/2 tsp. kosher salt for dough ( plus more for boiling potatoes and gnocchi)

fresh ground black pepper, to taste

1.  Scrub potatoes and place them in large pot of salted water.  Gently boil/simmer until potatoes are fork tender.  Do not cook them until they are mushy.  Gently cooking them will allow you better control over how much they cook.  

2.  Drain and peel potatoes and put through ricer.  If you don't have a ricer, mash with fork or potato masher until potatoes are well mashed.  Add in egg, olive oil, 1/2 tsp. salt and pepper.  Mix until smooth. 

3.  Add in flour, starting with a bit less then one cup and add more flour as needed to achieve a nice soft dough.  ( not sticky ) I ended up using just shy of one cup.  Knead soft dough with hands until it is smooth. 

4.  Divide dough up into three sections.  Take one section and on lightly floured surface, gently roll into a 1/2" diameter rope.  Cut rope into 1/2" pieces.  Take back of fork and run each gnocchi over to achieve marks.  ( optional)  Place gnocchi on lightly floured pan and repeat with the rest of the dough, until all gnocchi are made. 

5.  Bring large pot of salted water to boil.  Drop in gnocchi one at a time into boiling water.  Cook until they float to the top, about 3 - 5 minutes.  Drain and serve with sauce of choice.  Garnish as desired with Parmesan cheese, fresh basil and fresh ground pepper.