This easy gnocchi recipe is pillowy, tender, and perfect with a slow-simmered meat sauce.
This homemade potato gnocchi uses only four ingredients: russet potatoes, flour, egg, and a pinch of salt.
Peel and quarter the potatoes. Boil potatoes in a large pot of water until soft. Drain potatoes.
Using a potato ricer or potato masher, crush the potatoes.
There should not be any potato chunks.
Add the flour and form a well. Crack a whole egg into the well.
Mix the egg. Add in flour, continuing to mix. Add a pinch of salt to the dough.
Knead the flour, potatoes, salt, and egg together. Don't knead too long. The dough should feel soft but not too sticky. Resist the urge to add more flour!
Add a little flour to the work surface. Cut the gnocchi dough into sections. Roll out one of the sections with your hands to form a long rope.
Cut the gnocchi rope into ¾" (2 cm) equal pieces using a paring knife. Sprinkle the little dumplings with flour.
Dust the fork with flour. Set the fork at an angle. Roll a piece of dough down the fork. Press firm enough to form ridges on the outside of the gnocchi.
Continue until all gnocchi pieces have ridges. Set the uncooked gnocchi aside in a single layer on a lightly floured surface.
Bring salted water to a rolling boil. Drop the gnocchi into the boiling water. Once the gnocchi pop to the top of the water, wait about 15 seconds. Use a slotted spoon to remove them. Drop them into some pasta sauce directly.