Classic Potato Gnocchi

Classic Potato Gnocchi Introduction: Gnocchi, the delightful Italian dumplings, are a staple in many households. Made primarily from potatoes, these soft and pillowy bites are perfect for soaking up a variety of sauces. Whether you're a seasoned cook or a beginner, this classic potato gnocchi recipe is simple and rewarding. Serve it with your favorite sauce, be it a rich tomato, a creamy alfredo, or just a drizzle of browned butter and sage. Ingredients: 2 pounds russet potatoes 1 cup all-purpose flour, plus extra for dusting 1 egg, lightly beaten 1 teaspoon salt Freshly ground black pepper, to taste Instructions: Prepare the Potatoes: Preheat your oven to 400°F (200°C). Prick the potatoes with a fork and bake them for about 45 minutes, until tender. Let them cool slightly, then peel and pass through a potato ricer or mash until smooth. Make the Dough: Spread the mashed potatoes on a clean work surface and let them cool completely. Sprinkle the flour over the potatoes, then add the beaten egg, salt, and pepper. Gently mix until a dough forms. Be careful not to overwork the dough to avoid tough gnocchi. Shape the Gnocchi: Divide the dough into 4 portions. Roll each portion into a long rope about ½-inch thick. Cut the ropes into 1-inch pieces. To shape the gnocchi, press each piece lightly with a fork to create ridges. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a serving dish. Cooking Tips: