How to Make Gnocchi

Scrub and rinse the unpeeled potatoes with water and put them in a large pot. Fill up the water in the pot until it covers the potatoes. Cook them with medium-high heat for 20 minutes until soft and tender in the center.

Drain the potatoes and allow them to cool down a little bit before peeling. Cut the potatoes into small cubes and press them into a large mixing bowl through a potato ricer (or a food strainer with fine mesh).

Add beaten egg to mashed potatoes, then stir well with a fork.

Sift all-purpose flour and salt over the potato mixture and continue mixing until a dough forms.

Transfer the dough to a floured work surface. Quickly knead and roll the dough with your hands and a bench scraper until it becomes smooth and less sticky. (Dust one tablespoon of flour over the dough if it gets too sticky.) The dough should be very soft and light at this point.

Round the dough and divide it into four equal pieces. Roll each piece into a 1-inch wide long rope and cut them into 1/2 inch squares. Transfer gnocchi to a parchment-lined baking pan and dust flour over to prevent stickiness. Repeat the same for the remaining doughs.

Cook gnocchi within 30 minutes at room temperature or store them in the freezer for the best texture.