Gnocchi Recipe

boiling the scrubbed potatoes whole with skin on in cold water until they are knife tender, taking about 20 to 30 minutes depending on size. Once done, drain them and transfer to a hot frying pan to dry the skin and flesh without browning, about 2 minutes, which helps achieve that fluffy texture. Allow the potatoes to cool slightly, then peel while still warm for the best results.

, place 1 1/3 cups flour and the 2 teaspoons of kosher salt; press the warm potato flesh through a ricer or fine-mesh strainer onto the flour. Gently knead the potatoes into the flour, gradually adding up to 1/3 cup more flour as needed until a soft, non-sticky dough forms. This step is crucial for a soft gnocchi recipe that avoids toughness.

and divide the dough into 8 portions; roll each into a 1/2-inch wide rope. Cut the ropes into 1-inch pieces and place them on a floured rimmed baking sheet. Roll each piece on a grooved surface or the back of a fork to create ridges that help sauce stick, then set them aside. Bring a large pot of heavily salted water to a boil and cook half the gnocchi at a time until they float, about 2 minutes; remove with a slotted spoon and transfer to a serving dish. Repeat with the rest and serve immediately with your chosen sauce, like pesto for a flavorful gnocchi recipe.