Gnocchi are delightful, pillowy soft dumplings that hail from Italy, traditionally

made with potatoes, flour, and eggs. They're much simpler to make than most people
think. Here's a basic recipe for homemade potato gnocchi that you can pair with
your favorite sauce, like a classic tomato basil, sage butter, or creamy pesto.

Ingredients
2 lbs (about 900g) of potatoes (Russet or another starchy variety works best)
1 to 1 1/2 cups all-purpose flour, plus extra for dusting
1 large egg, lightly beaten
Salt to taste
Optional: A pinch of nutmeg for flavor
Instructions
Cook the Potatoes:

Wash the potatoes and boil them whole in salted water with their skins on until
they are completely cooked through and tender, which usually takes about 40-50
minutes depending on their size.
Once cooked, drain and let them cool just enough so you can handle them. Peel off
the skins.
Mash the Potatoes:

Using a potato ricer or masher, mash the potatoes until smooth. Avoid overworking
the potatoes to prevent them from becoming gluey.
Spread the mashed potatoes out on a clean surface to allow excess moisture to
evaporate. Cooling the potatoes completely before adding flour will result in
lighter gnocchi.
Make the Gnocchi Dough:

On a clean surface, gather the mashed potatoes into a mound and form a well in the
center. Add the beaten egg and a pinch of salt (and nutmeg, if using) into the
well.
Gradually add about 1 cup of flour, working it into the potatoes and egg with your
hands. Add more flour as needed until the dough comes together and is no longer
sticky, but avoid adding too much flour as it can make the gnocchi dense.
Shape the Gnocchi:

Divide the dough into several pieces and roll each piece into a long, snake-like
shape, about 3/4 inch in diameter. Use a knife or dough scraper to cut into 1-inch
pieces.
To give them the traditional ridged texture, roll each piece over the tines of a
fork or a gnocchi board, pressing slightly to create indentations. This helps the
sauce cling to the gnocchi.
Cook the Gnocchi:

Bring a large pot of salted water to a boil. Cook the gnocchi in batches to avoid
overcrowding, gently dropping them into the boiling water.
The gnocchi are done when they float to the surface, which usually takes about 2-3
minutes. Remove them with a slotted spoon and drain well.
Serve:

Serve the gnocchi immediately with your sauce of choice. They're excellent with a
simple sage and butter sauce, tomato sauce, or a creamy Gorgonzola sauce.
Tips
The key to light and fluffy gnocchi is using as little flour as possible, which
means starting with dry, fluffy mashed potatoes.
You can freeze uncooked gnocchi on a baking sheet, then transfer them to a freezer
bag for long-term storage. Cook them directly from frozen, adding a minute or two
to the cooking time.
Experiment with adding different flavors to the dough, such as roasted garlic,
finely chopped herbs, or spinach for a colorful and flavorful twist.
Enjoy your homemade gnocchi with a glass of your favorite wine and perhaps a side
salad for a complete, satisfying meal!