Step-by-Step Instructions

Prepare the Potatoes

Boil the Potatoes: Place the whole, unpeeled potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 20-30 minutes, depending on the size. You can check by inserting a fork; it should slide in easily.

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

Make the Gnocchi Dough

Mash the Potatoes: Using a potato masher or ricer, mash the potatoes in a large mixing bowl until smooth and free of lumps. Allow them to cool completely.

Add Flour and Egg: Make a well in the center of the mashed potatoes, add the egg, and sprinkle in 1 ½ cups of flour and a pinch of salt. Mix gently with your hands or a fork until the dough starts to come together.

Knead the Dough: Transfer the dough onto a floured surface and knead gently, adding more flour as needed, until the dough is soft but not sticky. Be careful not to over-knead, as this can make the gnocchi tough.

Shape the Gnocchi

Divide the Dough: Cut the dough into four pieces. Roll each piece into a long rope, about ½ inch thick.

Cut and Shape: Using a knife or bench scraper, cut the ropes into 1-inch pieces. To shape each piece, use a fork to create ridges by pressing lightly on the top of the gnocchi. This helps the sauce adhere better.

Cook the Gnocchi

Boil Water: In a large pot, bring salted water to a boil.

Cook the Gnocchi: Drop the gnocchi into the boiling water in batches. Once they float to the surface, let them cook for another 2-3 minutes. Remove them with a slotted spoon and transfer to a warm plate.

Prepare the Salsa di Noci

Blend Ingredients: In a food processor, combine the walnuts, garlic, Parmesan cheese, and a pinch of salt. Pulse until finely chopped.

Add Oil and Water: With the processor running, slowly drizzle in the olive oil and water until the sauce reaches your desired consistency. Season with salt and pepper to taste.

Combine and Serve

Toss Gnocchi with Sauce: In a large skillet, combine the cooked gnocchi and salsa di noci. Toss gently over low heat until everything is warmed through.

Garnish and Serve: Serve immediately, garnished with fresh parsley and additional grated Parmesan if desired.

Variations

Herb-Infused Gnocchi: Add finely chopped fresh herbs (like basil or parsley) to the dough for added flavor.

Vegan Option: Omit the egg and use aquafaba (chickpea water) or a flax egg as a binder. Use nutritional yeast in the sauce instead of Parmesan.

Gluten-Free Gnocchi: Substitute all-purpose flour with gluten-free flour blends or po