Classic Italian Gnocchi

Ingredients

2 large russet potatoes

1 cup all-purpose flour, plus more for dusting

1 large egg (optional, for extra binding)

Salt, to taste

1. Boil the Potatoes

Place the whole, unpeeled potatoes in a large pot of salted water.

Boil until fork-tender, about 20–25 minutes.

Drain and let them cool slightly.

2. Peel and Rice

Classic Gazpacho

Once cool enough to handle, peel the potatoes and pass them through a potato ricer or mash them until smooth.

Spread them onto a floured work surface in a thin layer to release steam and moisture.

3. Make the Dough

Sprinkle the potatoes with salt, and optionally crack in the egg for added richness.

Gradually incorporate the flour, kneading gently until a soft, slightly tacky (but not sticky) dough forms.

Avoid overworking it.

4. Shape the Gnocchi

Divide the dough into 4–6 portions.

Roll each one into a rope about ½ inch thick, then cut into bite-sized pieces.

To create ridges, press each piece gently against the tines of a fork and roll it down.

5. Cook the Gnocchi

Bring a large pot of salted water to a boil.

Drop the gnocchi in batches and cook until they float to the surface—about 2–3 minutes.

Remove with a slotted spoon and serve immediately with your favorite sauce.