Ingredients:

  • 2 lbs (900g) Russet potatoes, unpeeled
  • 1 tsp (5g) Kosher salt, plus more for seasoning the pasta water
  • ½ tsp (2.5g) freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1 – 1 ½ cups (120-180g) all-purpose flour, plus more for dusting (start with 1 cup, add more as needed)
  • Optional: Pinch of freshly grated nutmeg
  • Water
  • Salt

Instructions:

  1. Cook the Potatoes: Boil or bake the potatoes until fork-tender.
  2. Rice/Mash the Potatoes: While still hot, peel and rice/mash the potatoes until smooth. Don't overwork!
  3. Cool Slightly: Let the mashed potatoes cool slightly (about 10 minutes) until they are warm but not steaming.
  4. Combine Ingredients: In a large bowl, combine the mashed potatoes, salt, pepper, egg, and nutmeg (if using).
  5. Add Flour Gradually: Gradually add the flour, mixing until a soft dough forms. Be careful not to overmix! The dough should be slightly sticky.
  6. Knead Lightly: Turn the dough out onto a lightly floured surface and knead gently for just a few seconds until it comes together.
  7. Divide and Roll: Divide the dough into 4-6 portions. Roll each portion into a long rope, about ½-inch (1.25cm) thick.
  8. Cut into Gnocchi: Cut the ropes into ½-inch (1.25cm) pieces.
  9. Shape (Optional): Gently roll each gnocchi over the back of a fork to create ridges. This helps the sauce cling better.
  10. Chill: Place the gnocchi on a lightly floured baking sheet and chill in the refrigerator for at least 30 minutes.
  11. Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Drop the gnocchi into the boiling water in batches.
  12. Remove When Floating: As soon as the gnocchi rise to the surface (typically 2-4 minutes), cook for another minute, then remove them with a slotted spoon or spider strainer.
  13. Serve Immediately: Toss with your favorite sauce and serve.