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See notes below before starting.
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A kitchen scale is highly recommended for this recipe.
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Preheat the oven to 400 F while you wash and dry the potatoes.
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Then carefully poke them all over with a fork (in about 10 to 12 places).
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Bake directly on the middle oven rack until easily speared lengthwise with a skewer, about 50 minutes.
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While potatoes cook, gather tools and set up for remaining steps (see even more detailed instructions, photos, and extra tips in the link to the related blog post).
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When done, remove the potatoes from the oven.
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Peel hot potatoes with a paring knife, break or cut roughly into quarters, and place in a medium, heatproof mixing bowl, discarding skins.
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Pass potatoes through a potato ricer or food mill onto a baking tray lined with paper towels or a clean dish towel and cool 5 minutes.
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Weigh 16 ounces (1 pound) of riced potatoes and place into the mixing bowl.
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Save any extra potatoes for another use.
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Pour egg over the potatoes and fold together with a fork until just combined.
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Sprinkle or sift 2/3 of the flour and the salt into the bowl, again using the fork to gently combine until slightly crumbly but no dry pockets of flour remain.
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Press dough together with your hands in one motion.
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Turn dough out onto a lightly floured, clean, dry work surface.
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Knead about 1 minute, pressing and folding dough over itself with your hands, until it just comes together into a smooth, consistent ball.
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Divide dough into eight approximately equal sized pieces.
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Flouring the work surface as needed, use your hands to gently roll each piece into a rope 1/2 in diameter.
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Cut ropes into 3/4 lengths.
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For smooth gnocchi, follow instructions below for storage and/or cooking.
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For ridged gnocchi (which hold onto sauce better), use your thumb to roll each dumpling, starting with the cut side, over the back of the tines of a floured fork, from base to points.
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Place formed gnocchi onto a floured, parchment-lined baking tray.
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To cook or test a few gnocchi, gently drop into a pot of boiling water.
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Boil gently for 90 seconds to 2 minutes, until just after gnocchi float to the surface.
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Remove with a slotted spoon or spider strainer.
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Serve immediately, or keep warm in a bowl with a bit of olive oil.
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To brown gnocchi for a crisped, flavorful exterior, cook with butter in batches in a non-stick skillet over medium heat, for a minute or two on each side.
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To store gnocchi, refrigerate on a baking tray, covered in plastic wrap, for up to 24 hours.
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Or, freeze the same way until hardened, then transfer to an airtight, freezer safe container.
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Frozen gnocchi require about 30 seconds to 1 minute longer cooking time.
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Notes: 1.
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Measuring ingredients by weight for first-time gnocchi makers is imperative.
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Accurate, inexpensive kitchen scales are widely available.
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2.
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Due to the quantity of egg, I wouldnt recommend adjusting the yield of the recipe.
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If you need more or fewer gnocchi, either repeat the recipe in batches or freeze extra gnocchi for later.
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3.
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Egg isnt always considered a traditional gnocchi ingredient, but its extremely helpful in achieving proper consistency of the dough so the dumplings hold together while cooking.
