Ingredients:

  • 2 pounds (900g) Russet potatoes, scrubbed
  • 1 teaspoon (6g) kosher salt, plus more for seasoning the water
  • 1/2 cup (60g) all-purpose flour, plus more for dusting
  • 1 large egg yolk
  • Pinch of freshly grated nutmeg (optional)
  • Water
  • Salt

Instructions:

  1. Boil or bake potatoes until fork-tender.
  2. While still hot (but cool enough to handle!), rice the potatoes through a potato ricer or food mill into a clean bowl.
  3. Allow the riced potatoes to cool slightly until warm.
  4. Gently mix in salt, flour, egg yolk, and nutmeg (if using) into the potatoes. Be careful not to overwork the dough.
  5. Turn the dough out onto a lightly floured surface. Gently knead until it just comes together into a smooth ball.
  6. Divide the dough into manageable portions. Roll each portion into a long rope about 3/4 inch in diameter.
  7. Cut the ropes into 1-inch pieces.
  8. Roll each gnocchi over the back of a fork to create ridges, or leave them as smooth pillows.
  9. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches.
  10. Once the gnocchi float to the surface, cook for another 30-60 seconds. Remove with a slotted spoon or spider and transfer to your serving dish. Toss with your favorite sauce and enjoy!