Basic Potato Gnocchi

1. 1

   Lightly flour a baking sheet; set aside.

2. 2

   Put the potatoes in a large saucepan, and cover with cold water by 2 inches.

3. 3

   Bring to a boil; add 1 tablespoon salt.

4. 4

   Reduce to a simmer; cook until the potatoes are very tender, about 25 minutes.

5. 5

   Drain the potatoes.

6. 6

   When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl.

7. 7

   Sprinkle with the flour, and add the eggs.

8. 8

   Sprinkle with the remaining 2 1/2 teaspoons salt and the pepper.

9. 9

   Stir mixture with a fork to combine well.

10. 10

    Turn out the dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes.

11. 11

    Divide the dough into 4 to 6 pieces.

12. 12

    Roll each piece into a long rope about 3/4 inch thick.

13. 13

    Cut the ropes crosswise into 1-inch gnocchi.

14. 14

    Roll a cut side of each dumpling against the tines of a fork with your thumb (forming ridges on one side and an indentation on the other).

15. 15

    Set aside on the floured baking sheet until ready to cook.

* Per serving · 4 servings · Values may vary.

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