Preparation
- Cooking the potatoes : Wash the potatoes well and place them in a large pot with water and salt. Cook over medium-high heat until tender. You can check if they are ready by poking them with a fork; they should be soft inside.
- Making the mash : Once cooked, peel the potatoes while they are still hot (being careful not to burn yourself) and put them through a potato masher or mash them well with a fork until you obtain a smooth, lump-free texture.
- Prepare the dough : Place the mashed potatoes in a large bowl. Gradually add the sifted flour, the lightly beaten egg, a pinch of salt, pepper to taste and, if desired, a pinch of nutmeg. Mix all the ingredients together until a smooth, homogeneous dough is formed.
- Forming the gnocchi : Dust a clean surface with a little flour. Take portions of the dough and form finger-thick rolls. Then, cut the rolls into small pieces of about 2 cm. If you want to give it the classic gnocchi look, press each piece lightly with a fork.
- Cooking the gnocchi : Bring a large pot of salted water to a boil. When the water is boiling, add the gnocchi in small batches. You’ll know they’re done when they rise to the surface, which will take about 2 to 3 minutes. Remove them with a slotted spoon and place them on a platter with a little oil or butter to keep them from sticking.
- Serving : Serve the gnocchi warm with the sauce of your choice. A homemade tomato sauce with fresh basil, grated parmesan cheese, or a simple melted butter with sage are all great options.
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