Gnocchi

Directions

• Place the potatoes (whole, with skins on) in a pot of cold salted water. Bring to a boil and cook until fork-tender, about 30–40 minutes depending on size. Drain well.
• While still warm, peel the potatoes and pass them through a potato ricer or mash until smooth.
• Spread them out slightly to release steam and excess moisture.
• On a clean surface, gather the mashed potatoes into a mound. Sprinkle over the flour and a generous pinch of salt. Create a well in the center and add the egg.
• Using your hands, gently incorporate the flour and egg into the potatoes until a dough forms (Less flour makes lighter gnocchi—only add more if the dough is sticky).
• Do not overwork—mix just until it comes together.
• Divide the dough into smaller portions. Roll each into a rope about 1.5 cm thick. Cut into bite-sized pieces (~2 cm). If desired, roll each piece over a gnocchi board or fork to create ridges.
• Bring a large pot of salted water to a boil. Drop the gnocchi in batches. Once they float to the surface, cook for an additional 30–60 seconds, then remove with a slotted spoon.
• Toss with your preferred sauce—classic options include sage brown butter, tomato sugo, or gorgonzola cream.