Gnocchi Recipe

Ingredients 3 medium russet potatoes, scrubbed 1 ½ cups all-purpose flour, plus more for dusting 1 large egg 1 teaspoon kosher salt

Place potatoes in a large saucepan and cover them with 2 inches of salted water. Bring the water to a boil over high heat. 

Once boiling, reduce the heat to medium-high and allow the potatoes to simmer, undisturbed, until they are tender but still firm, typically for about 25 to 30 minutes.

Drain the potatoes and return them to the pot to dry and cool slightly for approximately 5 to 10 minutes.

As soon as the potatoes are cool enough to handle, peel them by rubbing off the skins with your hands. 

Fold in the flour, egg, and salt until the flour is fully incorporated and the dough starts to hold together.

Transfer the dough to a lightly floured surface and gently knead it once or twice until it is mostly smooth, being careful not to overwork it.

Divide the dough into 4 equal portions. Roll and shape each portion of the dough into long "snakes," each about ¾-inch in diameter.

Cut the dough snakes into pieces approximately 1/2-inch long. Optionally, roll each piece against the tines of a fork or a gnocchi board to create light ridges.