Ingredients:

  • 2 pounds (900 g) Russet potatoes
  • 1 ½ cups (190 g) all-purpose flour, plus extra for dusting
  • 1 large egg
  • 1 teaspoon (5 g) kosher salt
  • A pinch of nutmeg (optional)

Instructions:

  1. Peel and cut the potatoes into quarters. Boil in salted water until fork-tender, about 20 minutes.
  2. Drain the potatoes and return them to the warm pot. Mash or rice the potatoes until smooth. Allow them to cool slightly.
  3. In a mixing bowl, combine the cooled mashed potatoes with flour, egg, salt, and nutmeg. Mix until a slightly sticky dough forms.
  4. Transfer the dough to a floured surface. Gently knead for 1-2 minutes. Avoid overworking.
  5. Divide the dough into sections. Roll each into a long rope (about ¾ inch thick). Cut into 1-inch pieces and shape using a fork or your fingers.
  6. Bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float, about 2-3 minutes. Remove with a slotted spoon and place on a baking sheet.
  7. Serve immediately or allow to cool and freeze for later.