Homemade Gnocchi

• russet potatoes (2 1/2 lbs)↗4
• flour + 1/2 cup extra for work surfaces as needed (we use DeLallo Tipo 00 flour)2.5 cup
• ricotta cheese↗1 cup
• egg↗1
• heaping teaspoon salt1

Step-by-step instructions

1. 1

   Cook Potatoes: Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.

2. 2

   Peel and Grate Potatoes: Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).

3. 3

   Mix Dough: Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.

4. 4

   Knead Dough: Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!

5. 5

   Gnocchify: Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.

6. 6

   Boil: Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.

7. 7

   Serve: Serve with sauce!