Simply Gnocchi #5FIX

Name: Simply Gnocchi #5FIX
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 2 (8 ounce) bags Simply Potatoes® Shredded Hash Browns; 1/4 cup egg, lightly beaten; 1 cup unbleached all-purpose flour; 1 teaspoon fine grain sea salt; garlic-infused olive oil (to your taste)

Submitted by Humdie

"5-Ingredient Fix Contest Entry. I have always loved making and eating homemade Gnocchi for myself and for my family and using Simply Potatoes makes this recipe even easier and is great with your favorite sauce, or a generous drizzle of olive oil (I prefer garlic infused)"

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Ready In:: 25mins
Ingredients:: 5
Serves:: 4-6

ingredients

2 (8 ounce) bags Simply Potatoes® Shredded Hash Browns
¹⁄₄ cup egg, lightly beaten
1 cup unbleached all-purpose flour
1 teaspoon fine grain sea salt
garlic-infused olive oil (to your taste)

directions

Pull the potatoes into a soft mound and press with paper towels to remove as much moisture as possible. Mash lightly and then drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a large pastry scraper is a great utensil to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble.
Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy. Form the dough into a ball and allow to rest under a clean, damp dishcloth for 10-15 minutes. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch Dust with a bit more flour.
To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork, cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges. Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.
Now that you are on the final stretch, heat your salted water and bring to a boil. Cook the gnocchi by dropping them into the boiling water. They will let you know when they are cooked because they will pop back up to the top. (about 40 to 50 seconds) Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a platter ready and gently toss with a drizzle of good garlic infused olive oil on top.