Potato Gnocchi

Preheat oven to 400°F. Prick potatoes all over with a fork. Transfer to a baking sheet and bake until tender and the skin and flesh is easily pierced with a knife, about 1 hour.

Remove potatoes from oven and, holding one potato in a towel to protect your hands, remove the skins immediately. Allow peeled potatoes to cool completely at room temperature, uncovered. 

Once potatoes are cooled, grate them on the small holes of a box grater.

Add “riced” potatoes to a bowl and pour one beaten egg over the potatoes, dust with sifted flour and season with salt and pepper. With a large spoon combine the ingredients together until well blended. Then, using your hands, gently knead until the dough just comes together and an obvious dough forms. Gather into a ball and set aside.

Dust a clean work surface with flour and divide the dough into smaller pieces. Working one piece at a time, roll the dough into a log that is about 1 inch thick.

Using a bench scraper or knife, cut the log into 1 inch pieces. Working one piece at a time, roll the dough over the back of a fork to shape the gnocchi. Set aside on a floured plate or baking sheet and repeat with the remaining dough.

Bring a large pot of heavily salted water to a rolling boil. Gently drop in your gnocchi, stir to prevent sticking, and cook until they float to the top of the water, only about 2 minutes. Remove from the water and dress with desired sauce.