Grandma's Gnocchi

Recipe View 15 mins In a large pot, bring salted water to a rolling boil. Add the russet potatoes and cook until tender but still firm, about 15 minutes. A fork should easily pierce through the center.

Recipe View 5 mins Drain the potatoes and let them cool slightly until you can handle them without burning yourself. Peel the potatoes and season with a pinch of sea salt. Use a potato ricer or a masher to create a smooth, lump-free consistency. (5 minutes)

Recipe View 5 mins Place the mashed potatoes in a large bowl. Stir in the lightly beaten egg and olive oil until well combined. Gradually knead in the flour, adding just enough to form a soft, slightly sticky dough. Be careful not to overwork the dough, as this will result in tough gnocchi. (5 minutes)

Recipe View 10 mins Lightly flour a clean work surface. Roll a portion of the dough into a long rope, about 1/2 inch in diameter. Use a knife or dough scraper to cut the rope into 1/2-inch pieces. (10 minutes)

Recipe View 0 mins Optional: For a traditional touch, roll each gnocchi piece over the tines of a fork to create ridges. This helps the sauce cling to the gnocchi.

Recipe View 5 mins Bring a large pot of lightly salted water to a gentle boil. Gently drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 3 to 5 minutes. Once they float, let them cook for another minute to ensure they are cooked through. (5 minutes)

Recipe View 0 mins Remove the gnocchi with a slotted spoon and transfer them to a serving dish. Toss with your favorite pasta sauce, pesto, or brown butter and sage.