Those delightful potato dumplings, have been a staple in Italian cuisine for centuries. Crafting the perfect gnocchi requires a balance of technique, patience, and love.

Start with starchy potatoes like Russet or Yukon Gold. Boil them with their skins on to prevent excess water absorption, ensuring a light and fluffy texture.

Once cooked, peel the potatoes and rice them while still warm. This helps to achieve a smooth consistency without overworking the dough.

Gradually incorporate flour into the riced potatoes until you achieve a doughy consistency. Be cautious not to overmix.

Gently knead the dough. Overhandling can lead to tough gnocchi. Aim for a soft and pliable texture.

Roll the dough into long, thin ropes, then cut them into bite-sized pieces. For the classic look, gently press the tines of a fork onto each piece, creating ridges that hold sauce.

Drop the gnocchi into boiling, salted water. They are done when they float to the surface. Remove promptly to prevent overcooking.

So now let’s make this.

INGREDIENTS

2 pounds Russet or Yukon Gold potatoes

1 1/2 to 2 cups all-purpose flour/semolina

1 large egg

Salt, to taste

DIRECTIONS

Boil the whole, unpeeled potatoes until tender.

Peel and rice the potatoes while warm.

Allow the riced potatoes to cool slightly.

Gradually add flour, incorporating it into the potatoes. Add an egg.

Gently knead the dough until just combined.

Divide the dough into smaller sections and roll into ropes.

Cut the ropes into bite-sized pieces and use a fork to create ridges.

Bring a large pot of salted water to a boil.

Drop the gnocchi into the boiling water. Remove when they float to the surface.

Serve with your favorite sauce and enjoy the authentic flavors of homemade gnocchi.

With the right ingredients, technique, and a touch of passion, you can savor the delicate, pillowy goodness of homemade gnocchi at your own table. Buon appetito!