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1
Put the unpeeled potatoes in a large pot.
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2
Fill the pot with enough cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat.
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3
Reduce the heat to medium, partially cover the pot, and simmer the potatoes until they are completely tender and easily pierced with a skewer, 30 to 35 minutes.
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4
Drain the potatoes, let them cool just enough that you can handle them, and then peel them.
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5
Cut them in half crosswise and pass them through a ricer into a large bowl.
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6
Let cool until almost at room temperature, at least 20 minutes.
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7
Lightly flour a work surface.
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8
In a small bowl, mix the flour with the salt.
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9
Add the egg to the potatoes and then add the flour mixture.
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10
Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point.
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11
Gather the dough together and press it against the bottom of the bowl until you have a uniform mass.
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12
Transfer it to the floured surface and wash your hands.
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13
Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute.
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14
(Dont overmix it, or the gnocchi will be tough; the dough should feel very delicate.)
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15
Move the dough to one side, making sure the surface underneath it is well floured.
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16
Cover it with a clean kitchen towel.
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17
Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.
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18
Remove any lingering bits of dough from your work surface and lightly reflour the surface.
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19
Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesnt dry out.
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20
With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.
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21
With a sharp knife or a bench knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi.
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22
Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they dont touch.
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23
Repeat until you run out of dough, reflouring the work surface as needed.
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24
When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.
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25
If youre going to use the gnocchi within 2 to 3 hours, they can sit out on the counter.
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26
For longer storage, see the make ahead tips below.
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27
To prepare the gnocchi: To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in to the water.
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28
Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute.
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29
Carefully drain the gnocchi in a colander.
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30
Transfer them to your sauce of choice and gently toss to coat.
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31
Serve immediately.
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32
You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use.
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33
Put the gnocchi in the freezer while theyre still on the baking sheets and freeze until they are hard to the touch, at least one hour.
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34
Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months.
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35
Cook frozen gnocchi in boiling water in two batches.
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36
Frozen gnocchi cause the temperature of the cooking water to drop, so theyll fall apart before the water returns to a boil if there are too many in the pot.
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37
Dont refrigerate fresh gnocchi for more than two or three hours, as they tend to ooze water and become soggy.
