Rosemary Sun-Dried Tomato Gnocchi with Gouda - (Free Recipe below)

Ingredients

• 2 lbs potatoes
• 2 cups flour (plus about 1/2 cup more for kneading and surface)
• 1 egg
• salt
• pepper

Instructions

1. You will need plenty of work surface so clear out a counter!
2. Peel potatoes and cut out all the dark spots. Cook potatoes until completely done and easily mashed. Mash each potato with a fork util it looks like small coarse crumbs. (Don't over-mash it.)
3. When potatoes are cooled enough to be handled, place them in a mount on your work surface.
4. Add flour, salt and pepper over the top.
5. Make a well in the potato/flour mount and crack the egg in the middle.
6. Use a pastry scraper, or a metal spatula (or even a knife, carefully) to work flour, potatoes and egg together, until incorporated enough to knead.
7. Knead the dough, adding a little more flour if the dough is too tacky, until smooth. Don't add too much flour, the dough should be moist but not sticky.
8. Split the dough into several, workable pieces and roll each into about 1/2 inch - thick, long rope-like logs. Cut each into about 1-inch pieces. (You can use a fork to create a little design on each piece.)
9. Gnocchi should be cooked right away or frozen.
10. Cook: bring a pot of salted water to boil. Drop desired amount of gnocchi in it and once they float to the top, cook for about 2 more minutes.
11. Freeze: Line large cutting boards with parchment paper. Spread out raw gnocchi on the paper (don't crowd them) and freeze for about an hour. Once completely frozen, place them into a freezer friendly, zip lock bag.

Notes