Making homemade potato gnocchi is a fun and rewarding process! It’s easier than it sounds and so much more delicious than store-bought. Here’s a simple recipe for light, fluffy gnocchi.

Ingredients: 

–              2 lbs, about 4 large russet potatoes 

–              1 ½ cup of all-purpose flower (plus extra for dusting)

–              1 egg 

–              ½ teaspoon of salt

Instructions: 

Cook the Potatoes: Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until tender (about 15-20 minutes). You should be able to easily pierce them with a fork. Drain and let them cool slightly. Peel the potatoes while still warm, and mash them well until smooth (you can also use a potato ricer for a finer texture).

Make the Dough: On a clean surface, form a mound with the mashed potatoes. Make a well in the center and add the egg, salt, and 1 1/2 cups of flour. Gradually mix the flour into the potatoes until a dough forms. Knead gently until smooth, but don’t overwork the dough. If the dough is too sticky, sprinkle a little more flour.

Shape The Gnocchi: Divide the dough into 4 portions. Roll each portion into a long rope about 1/2-inch thick. Cut the ropes into 1-inch pieces. To create the traditional gnocchi shape, roll each piece over the tines of a fork or your thumb to create grooves (this helps sauce stick to the gnocchi).

Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, making sure not to overcrowd the pot. When they float to the surface (about 2-3 minutes), they’re done. Remove with a slotted spoon.

Serve: Toss the gnocchi in your favorite sauce (like butter and sage or marinara) and serve immediately. Enjoy!