I made this tonight because I had some extra sauce left over from last week.
2 cups AP flour 3 eggs 1 tbsp olive oil 1 tsp salt
Two ways to make this, with a mixer and without a mixer.
Without a mixer:
Pour flour in a bowl. Make a well in middle of flour. Pour in olive oil and salt, 3 eggs. Slowly incorporate flour on outside into the well, mixing with olive oil, salt, and eggs. Roll all flour into together, consistently mixing, until you have a dough. Knead for 10-15 minutes until you have a tacky ball. Wrap in plastic wrap and set aside in fridge to rest for 30 minutes.
With mixer: Pour flour, olive oil, and salt into mixing bowl, then crack eggs and pour in. Mix with paddle attachment for 30 seconds to incorporate, remove paddle, put in dough hook, and mix for 8 minutes until dough is fully formed. Will probably stick in mass on the hook. This is okay, let it keep mixing. After 8 minutes, remove from mixer, knead into ball, wrap in plastic wrap, and set aside in fridge to rest for 30 minutes.
After 30 minutes, take dough out of fridge.
Remove wrap, cut ball in half, then in fourths. Remove one-fourth, and put rest back in the wrap.
Slice a small section off that fourth.
Using your hands, roll that section into an elongated strip.
Cut the strip into equal size pieces.
Using the back end of the knife, roll each piece on a gnocchi board back towards yourself.
Slice, roll, cut, and shape each piece on the board and then place on a plate.
Boil a pot of water. Place gnochetti in boiling water, and remove once they start floating. While gnochetti is in water, simmer sauce in a skillet on stove. As gnochetti begin floating, remove from water, and sauce in the skillet, then plate.