Method:
Cook the Potatoes: Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for about 30–40 minutes, depending on the size of the potatoes. Test doneness by poking a fork into a potato, if it slides in easily, they are done. Drain and let cool slightly.
Mash the Potatoes: While still warm, peel the potatoes (or keep the skins on if using a potato masher). Mash them finely on a clean, flat surface dusted with flour. If using a fork, you may need to mash them longer to avoid lumps.
Form the Dough: Create a well with the mashed potatoes and add the flour and a pinch of salt. Crack the egg into the center and gently mix everything with your hands until you form a soft dough. Be careful not to overwork it, as this can make the gnocchi tough.
Shape the Gnocchi: Divide the dough into portions and roll each into a log about 2 cm (¾ inch) thick. Cut into small pieces, about 2 cm each. To shape them, you can roll each piece on a gnocchi board or use a fork to make the classic grooves that help sauces cling to the gnocchi.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the water. When they float to the surface (usually within 2-3 minutes), they are ready to be removed with a slotted spoon.
Serve: Serve your gnocchi with a rich sauce like butter and sage, marinara, or a creamy gorgonzola sauce.
Variations:
Egg-Free Version: Simply omit the egg and increase the flour slightly. The texture may be slightly different but still delicious.
Flavored Gnocchi: You can add pureed spinach, pumpkin, or even beetroot to the dough for a colorful twist.
Tips & Substitutions:
Potatoes: Use starchy potatoes like Russets or Yukon Golds for the best texture.
Dough: If the dough feels too sticky, add a little more flour, but be careful not to overdo it, as it can make the gnocchi dense.
Freezing: If you want to make gnocchi ahead of time, lay them out on a baking sheet, freeze them until solid, then transfer them to a freezer bag. They can be cooked straight from frozen.
