Step-by-Step Instructions

Making the Gnocchi

Prepare the Potatoes:

Place the potatoes (unpeeled) in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 20-30 minutes.

Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the potatoes while still warm.

Mash the Potatoes:

Pass the peeled potatoes through a potato ricer or mash them thoroughly in a mixing bowl. Allow the mashed potatoes to cool to room temperature.

Make the Dough:

Once the potatoes have cooled, add 1 ½ cups of flour, the egg, and salt to the bowl. Mix until a soft dough forms. If the dough is sticky, gradually add more flour until it is manageable but still soft.

Shape the Gnocchi:

Divide the dough into smaller portions. On a floured surface, roll each portion into a rope about ½ inch (1.25cm) thick. Cut the rope into 1-inch (2.5cm) pieces.

Use a fork or gnocchi board to create ridges on each piece (this helps hold the sauce later).

Prepare for Cooking:

Place the shaped gnocchi on a floured baking sheet or plate, ensuring they don’t touch.

Cooking the Gnocchi

Boil the Gnocchi:

Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches; do not overcrowd the pot. They are done when they float to the surface, about 2-3 minutes.

Drain and Toss:

Use a slotted spoon to remove the cooked gnocchi and transfer them to a large serving bowl.