Gnocchi Pasta recipe Recipe

**Boil the Potatoes:** Place the whole, unpeeled russet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 20-30 minutes, depending on their size.

**Drain and Peel:** Once cooked, carefully drain the potatoes and let them cool slightly until they are just cool enough to handle. Peel the potatoes while they are still warm, as this makes the process much easier.

**Rice the Potatoes:** Pass the warm, peeled potatoes through a potato ricer or mash them very thoroughly with a fork until no lumps remain. Spread the riced potatoes out on a clean, floured surface or a large wooden board to allow some steam to escape for about 5 minutes. This helps prevent a gummy texture.

**Form the Dough:** Create a well in the center of the riced potatoes. Add the beaten egg, salt, and grated nutmeg (if using) into the well. Gradually sprinkle about 150g (1 ¼ cups) of the flour over the potatoes. Gently mix with your hands or a bench scraper, bringing the ingredients together to form a soft dough. Be careful not to overmix, as this can make the gnocchi tough.

**Knead Lightly:** Knead the dough very gently for just 1-2 minutes until it comes together and is no longer sticky, adding more flour a tablespoon at a time if necessary, but use as little as possible to keep the gnocchi light. The dough should be soft and slightly pliable.

**Shape the Gnocchi:** Divide the dough into 4-6 equal pieces. Roll each piece into a long rope, about ¾-inch thick, on a lightly floured surface. Cut each rope into ¾-inch pieces using a knife or bench scraper.

**Add Ridges (Optional):** For classic gnocchi, gently roll each piece down the tines of a fork or over a gnocchi board to create ridges. This helps the sauce cling better. If you prefer, you can leave them plain. Place the shaped gnocchi on a lightly floured baking sheet, ensuring they don’t touch.

**Cook the Gnocchi:** Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot. The gnocchi will sink to the bottom then float to the surface when cooked, typically within 2-3 minutes.

**Serve:** Once they float, let them cook for another 30 seconds to ensure they’re thoroughly done. Remove the gnocchi with a slotted spoon or spider and transfer directly to a pan with your favorite warm sauce, or drain well and serve immediately with a drizzle of olive oil and a sprinkle of Parmesan.