Step-by-Step Method

Step 1: Prepare the Potatoes

Cook the Potatoes

Place the peeled potatoes in a large pot of cold water. Bring to a boil and cook for 20-25 minutes until they are fork-tender. Drain the potatoes well and allow them to sit for about 5 minutes to release steam and prevent excess moisture in the dough.

Mash the Potatoes

Using a potato ricer or masher, mash the potatoes onto a clean, floured surface. For the best texture, try to keep the potatoes as fluffy as possible, avoiding any lumps.

Step 2: Make the Gnocchi Dough

Form a Dough Base

Sprinkle the mashed potatoes with salt and make a well in the center. Add the flour and pour the beaten egg into the well.

Combine the Ingredients

Gently mix the flour, egg, and potatoes together until the dough starts to come together. From my experience, avoid over-kneading, as this can make the gnocchi dense.

Shape the Dough

Lightly dust your hands with flour and gently knead the dough for 1-2 minutes until smooth. Divide it into four equal portions.

Step 3: Shape the Gnocchi

Roll and Cut

Roll each portion into a long rope, about ¾-inch thick. Cut the rope into 1-inch pieces.

Shape the Gnocchi

For the classic gnocchi shape, gently press each piece onto the back of a fork, rolling it down to create ridges. These ridges help the gnocchi hold more sauce.

Step 4: Cook the Gnocchi

Prepare the Pot of Water

Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches, ensuring they don’t stick.

Cook Until They Float

The gnocchi are ready when they float to the surface (about 2-3 minutes). Use a slotted spoon to remove them and transfer to a plate to rest.

Step 5: Make the Tomato Sauce

Sauté the Garlic

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Simmer the Tomatoes

Pour in the crushed tomatoes, season with salt and pepper, and let it simmer for about 10 minutes. Stir occasionally until the sauce thickens slightly.

Add Basil and Gnocchi

Add fresh basil, if desired, and carefully toss the gnocchi in the sauce, ensuring they’re fully coated.

Step 6: Serve

Plate and Garnish

Serve the gnocchi hot, topped with freshly grated Parmesan cheese if desired. Enjoy this comforting Italian classic!

Variations and Tips

For Gluten-Free Gnocchi: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

For Vegan Gnocchi: Skip the egg. You may need slightly more flour to compensate for the egg’s binding effect.

Additional Herbs: Add rosemary or thyme to the tomato sauce for extra flavor.