Homemade Gnocchi

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

Making pillowy and delicate fresh potato gnocchi at home is truly worth trying if you have a bit of extra time on hand. Similar to making fresh pasta at home, homemade potato gnocchi takes a little extra effort and patience but will be well worth it in terms of flavor and texture.

1 pound Yukon Gold potatoes, whole, unpeeled

1 cup All Purpose flour, plus up to ½ cup extra for dusting and shaping

1 medium egg, beaten, room temp.

½ teaspoon coarse kosher salt

Note: Ingredients may have been altered from the original.

Directions at femalefoodie.com

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