Potato Gnocchi

Bake or boil the potatoes until fork-tender. If baking, prick them with a fork and bake at 400°F (200°C) for about 1 hour, or until tender. If boiling, boil them in their skins until tender. Let them cool slightly.

Once cool enough to handle, peel the potatoes. Pass them through a potato ricer or a box grater onto a clean work surface. This creates a light and fluffy base for the gnocchi.

Make a well in the center of the riced potatoes. Add the beaten egg and ricotta cheese into the well.

Sift 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper over the potatoes.

Using a bench scraper or your hands, gently mix everything together until a dough forms. Be careful not to overmix or knead too much, as this can make the gnocchi tough. The dough should be soft and slightly sticky.

Lightly flour your work surface. Gently shape the dough into a log, about 1.5 inches in diameter. If the dough is too sticky, add a little more flour, a tablespoon at a time. Fold the dough over itself and press down gently, continuing to knead lightly until the flour is incorporated and the dough is smooth.

Cut the dough log into 8 equal pieces. Roll each piece into a long rope, about 1 inch in diameter, on a lightly floured surface. Sprinkle with a little more flour as needed to prevent sticking.

Cut each rope into 1-inch pieces. These are your gnocchi.

For traditional gnocchi with ridges that hold sauce well, you can roll each piece down the tines of a floured fork with your thumb, or use a gnocchi board. This step is optional.

Place the shaped gnocchi on a parchment-lined baking sheet, ensuring they don't touch each other to prevent sticking. You can freeze them at this stage for later use.

Bring a large pot of salted water to a rolling boil. Use about 1.5 tablespoons of salt per gallon of water.

Carefully add the gnocchi to the boiling water in batches, being careful not to overcrowd the pot. Cook for about 1-2 minutes, or until they float to the surface.

Once the gnocchi float, let them cook for another minute, then remove them with a slotted spoon or spider strainer. Drain them well.

Toss the drained gnocchi immediately with your favorite sauce, such as marinara or pesto. For an extra layer of flavor, you can briefly pan-fry the boiled gnocchi in butter or bacon fat until golden brown.

Serve hot, garnished with grated Parmesan cheese or fresh herbs if desired.