Gnocchi

1. 1

   Boil unpeeled potatoes in water until tender.

2. 2

   Drain and peel. Put through ricer or mash until very smooth.

3. 3

   Heap the potatoes on a board; add half the flour and make a well in the center.

4. 4

   Drop in the egg and knead mixture into a smooth firm dough.

5. 5

   Coat board and hands with flour.

6. 6

   Break dough into large pieces and, using the palms of your hands, roll into a 3/8-inch snake.

7. 7

   Cut into 1 1/4-inch pieces and gently roll over the prongs of a fork, pressing lightly with your thumb to make the characteristic ridges.

8. 8

   They will curl a little.

9. 9

   When complete, drop a few at a time in boiling, salted water.

10. 10

    When they rise to the surface (about 3 minutes), they are done.

11. 11

    Lift out with slotted spoon and place on a heated platter.

12. 12

    When all are cooked, top with your favorite good spaghetti sauce and grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.