Gnocchi di Patate

Mash the Potatoes: Drain the potatoes. While they are still hot, peel off the skins. Pass the hot potatoes through a potato ricer or food mill onto a clean work surface. Spread them out slightly and let them cool just until the steam evaporates (about 5-10 minutes).

Form the Dough: Sprinkle the salt over the potatoes. Pour the beaten egg in the center. Gradually sift the flour over the mixture. Use your hands or a bench scraper to gently fold the ingredients together until a soft, slightly sticky dough forms. Do not over-knead, or the gnocchi will become dense and tough.

Shape the Ropes: Cut a piece of dough and roll it lightly under your palms on a floured surface to form a long rope about 3/4-inch thick.

Cut and Texture: Cut the rope into 1-inch pieces. For traditional texture (which helps hold the sauce), gently roll each piece over the tines of a fork or a wooden gnocchi board to create ridges on one side and a small dimple on the other. Place the formed gnocchi on a generously floured baking sheet.

Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Drop the gnocchi into the water in batches. They are ready when they float to the surface (about 1-2 minutes). Remove with a slotted spoon and toss immediately with your desired warm sauce.