Potato Gnocchi

👨‍🍳 Method

1. 1
   Boil the potatoes in their skins until completely tender, peel while hot and pass through a ricer into a smooth mash.

   StovePotMasher
2. 2
   Let cool a little, then add the flour, egg and salt and knead gently, just until the dough is no longer sticky.

   💡Knead little and use as little flour as possible: overkneaded dough makes tough, rubbery gnocchi.
3. 3
   Roll into ropes, cut into pillows of about 2 cm and press each one with the back of a fork.

   Knife
4. 4
   Cook in boiling salted water until the gnocchi float, then 1 minute more, and lift out with a slotted spoon.

   ⚙ Cooking in salted waterStovePotSlotted spoon

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.