Homemade Gnocchi

Ingredients

• 3 medium russet potatoes, scrubbed
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 large egg
• 1 tsp kosher salt

Instructions

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. Drain potatoes and place them back in the pot to dry and cool slightly, 5 to 10 minutes.
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. 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. Divide dough into 4 even portions. Roll and shape each portion into long ropes about 3/4-inch in diameter.
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. 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. Transfer cooked gnocchi with a spider or slotted spoon to your desired sauce and serve immediately.