Homemade Potato Gnocchi

Gather all necessary ingredients beforehand.

Boil potatoes in a large saucepan, covering them with 2 inches of salted water. Increase the heat to its highest level and maintain it at that temperature for a short while before reducing it to medium-high. Allow the potatoes to cook undisturbed until they are tender but still retain some firmness, taking around 25 to 30 minutes. Remove the potatoes from the water and place them back in the pot, allowing them to dry and cool slightly, taking 5 to 10 minutes.

Once the potatoes have cooled down enough to handle them comfortably, remove their skins by rubbing them off with your hands. Pass the peeled potatoes through a potato ricer into a large bowl, or mash them until they are extremely smooth. Allow the potatoes to cool down slightly for about 10 minutes.

Combine flour, egg, and salt in a bowl and mix until the flour is well incorporated into the dough and it starts to hold its shape. Transfer the dough to a lightly floured surface and gently knead it once or twice until it becomes mostly smooth. Avoid overworking the dough.

Divide the dough into 4 equal portions and shape each portion into long 'nakes,' approximately ¾-inch in diameter.

Cut the gnocchi snakes into about 1/2-inch long pieces. You can also roll each piece against the tines of a fork or gnocchi board to create light ridges, if desired. Arrange the shaped gnocchi on a single layer of parchment paper dusted with flour.

Boil a large pot of salted water until it reaches its highest temperature. Cook the gnocchi in batches, dropping them into the boiling water for 3 to 4 minutes or until they rise to the top. Remove the cooked gnocchi with a spider or slotted spoon and transfer them to your desired sauce.