Homemade Gnocchi

Instructions

1. 1

   Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat, then reduce heat to medium-high and simmer undisturbed until tender but still firm, 25 to 30 minutes.

2. 2

   Drain potatoes and place them back in the pot to dry and cool slightly, 5 to 10 minutes.

3. 3

   As soon as potatoes are cool enough to handle, peel by rubbing skins off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until very smooth). Let cool slightly, about 10 minutes.

4. 4

   Fold in flour, egg, and salt until flour is incorporated and dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth. Do not overwork the dough.

5. 5

   Divide dough into 4 even portions. Roll and shape each portion into long ropes about 3/4-inch in diameter.

6. 6

   Cut ropes into 1/2-inch long pieces. Optionally, roll each piece against the tines of a fork or a gnocchi board to create light ridges. Transfer shaped gnocchi to a parchment-lined baking sheet dusted with flour in a single layer.

7. 7

   Bring a large pot of lightly salted water to a boil over high heat. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top.

8. 8

   Transfer cooked gnocchi with a spider or slotted spoon to your desired sauce and serve immediately.