Gnocchi

Recipe View 0 mins Gather all of your ingredients and prepare your workstation.

Recipe View 30 mins Place the peeled potatoes in a large saucepan and cover with 2 inches of cold, salted water. Bring to a boil over high heat, then reduce the heat to medium-high and simmer gently until the potatoes are tender and easily pierced with a fork (about 25-30 minutes).

Recipe View 5 mins Drain the potatoes thoroughly and return them to the pot. Place the pot back on the burner over low heat for a minute or two to dry out any excess moisture. This step is crucial for light and fluffy gnocchi (about 5 minutes).

Recipe View 10 mins Remove the pot from the heat. As soon as the potatoes are cool enough to handle, pass them through a potato ricer into a large bowl. If you don't have a ricer, mash them very thoroughly, ensuring there are no lumps. Let the mashed potatoes cool slightly (about 10 minutes).

Recipe View 2 mins Lightly beat the egg and add it to the bowl with the potatoes. Sprinkle the salt and 1 3/4 cups of the flour over the potato mixture. Gently fold the ingredients together until a soft dough forms. Be careful not to overmix.

Recipe View 3 mins Turn the dough out onto a lightly floured surface. Gently knead the dough a few times, just until it comes together into a smooth, cohesive ball. Avoid overworking the dough, as this will result in tough gnocchi.

Recipe View 0 mins Divide the dough into 4 equal portions. Roll each portion into a long rope, about 3/4 inch in diameter.

Recipe View 0 mins Using a sharp knife, cut the ropes into 1/2-inch pieces. For a traditional look, roll each gnocchi piece over the tines of a fork or a gnocchi board to create ridges. This helps the sauce cling to the gnocchi.

Recipe View 0 mins Place the shaped gnocchi in a single layer on a parchment-lined baking sheet dusted with flour to prevent sticking.

Recipe View 4 mins Bring a large pot of salted water to a rolling boil. Working in batches, gently drop the gnocchi into the boiling water. Cook for 3-4 minutes, or until the gnocchi rise to the surface. Once they float, cook for another minute to ensure they are cooked through.

Recipe View Remove the cooked gnocchi with a slotted spoon or spider and transfer them directly to your desired sauce. Toss gently to coat and serve immediately.