Classic Homemade Potato Gnocchi

👨‍🍳 Instructions

1. 1

   Wash potatoes and boil them in their skins until very tender, about 20-30 minutes, depending on size. Alternatively, bake them until tender.

2. 2

   Once cooked, peel the potatoes while they are still warm (but cool enough to handle).

3. 3

   Pass the warm potatoes through a potato ricer or mash them very finely with a fork or potato masher. Spread them out on a clean surface or a large baking sheet to allow some steam to escape and cool slightly for about 10 minutes.

4. 4

   On a clean, floured work surface, pile the riced potatoes into a mound. Make a well in the center.

5. 5

   Crack the egg into the well, add salt, and optional Parmesan cheese. Gradually add about 1 cup of the flour around the edges of the well.

6. 6

   Using a fork, gently incorporate the egg and flour into the potatoes, then knead lightly until a soft, uniform dough forms. Add more flour, a little at a time, if the dough is too sticky, but avoid overworking it as this will result in tough gnocchi.

7. 7

   Divide the dough into 4-6 equal pieces. Roll each piece into a log about 3/4 inch in diameter.

8. 8

   Cut each log into 1-inch pieces to form the gnocchi. You can leave them as is, or for classic ridges, gently roll each piece over the tines of a fork or a gnocchi board.

9. 9

   Dust the formed gnocchi lightly with flour and place them on a floured baking sheet, ensuring they don't touch each other to prevent sticking.

10. 10

    Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches (do not overcrowd the pot).

11. 11

    The gnocchi are cooked when they float to the surface. Let them cook for another 30 seconds to 1 minute after floating, then remove them with a slotted spoon.

12. 12

    Serve immediately with your favorite sauce, such as pesto, marinara, or a butter and sage sauce.