Ingredients:

  • 2 lbs (900g) Russet potatoes (about 3 large), peeled and quartered
  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional, but lovely)
  • 4 quarts (4 liters) water
  • 1 tablespoon salt

Instructions:

  1. Place the quartered potatoes in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender (about 15-20 minutes). Drain well.
  2. While still hot, pass the potatoes through a potato ricer into a large bowl. If you don’t have a ricer, use a potato masher, making sure to eliminate any lumps.
  3. Allow the riced/mashed potatoes to cool slightly (about 5 minutes) so they are not too hot to handle.
  4. Add the flour, egg, salt, and nutmeg (if using) to the potatoes. Gently mix until just combined. Do not overmix – the dough should be soft and slightly sticky.
  5. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten in the flour to relax.
  6. Lightly flour a clean work surface. Divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4 inch (2 cm) thick. Cut the rope into 1-inch (2.5 cm) pieces.
  7. Gently roll each gnocchi over the tines of a fork to create ridges. This helps the sauce cling to the gnocchi.
  8. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches.
  9. The gnocchi are cooked when they float to the surface (about 2-3 minutes). Remove them with a slotted spoon or spider skimmer and transfer to a serving dish.
  10. Toss with your favorite sauce and enjoy!