Before we share the recipe details there are a few things to note:
-Potatoes matter. You want a DRY potato. I prefer russet potatoes but Yukon gold work well also.
-Moisture is not your friend so avoid excess water/moisture at all cost. This is why I prefer to bake vs boil my potatoes.
-I do not recommend long fermentation with this recipe as storing it in the fridge creates excess moisture, requiring more flour, creating chewy, not delicious gnocchi.
-DO NOT OVER KNEAD!!!! Unlike egg and semolina pasta, you do not want to knead this dough long. It should be kneaded only until the ingredients are fully incorporated. It will be slightly tacky and that is ok!
Now that you’ve read the fine print here is the long awaited recipe…

Traditional Gnocchi

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Course: Appetizers/Sides, Recipes

Ingredients

2 lb potatoes (russet or yukon gold)
1 1/2 c 00 or all purpose flour (plus more for rolling)
1 small egg
1/4 tsp salt

Directions

Preheat the oven to 400 degrees. Wash potatoes and poke a few times with a fork or knife.
Bake potatoes for about 1 hour or until tender.
Peel potatoes immediately (the cooler they get the less fluffy they become). Use a tea towel to hold the potatoes while peeling.
Cut the potatoes in half crosswise and pass them through a ricer into a large bowl.
On a work surface make a shallow wide bowl with the flour.
Pass the potatoes through the ricer a second time into a mound on top of the flour.
Mix the flour and potato together.
Make a hollow in the center of your potato and flour mixture and add the egg and salt (if potatoes are still too hot, allow to cool so the egg won’t cook).
Knead everything together with your hands, adding more flour as you go if needed.
The dough is ready once all the ingredients have incorporated to create a uniform mass. The dough will be slightly sticky. Do not overwork the dough as this will cause the dough to harden and result in chewy gnocchi.
Cover and allow dough to rest 10-15 minutes.
Place a large pot of salted water on the stove to boil.
Cut a small section of the dough off and cover the rest to prevent drying out. Flour your work surface and roll into a rope about ½ inch in diameter (about as thick as your thumb) and slice into ½ inch pieces.
Roll each piece using a gnocchi board, the back of a fork, or leave them as is. Place gnocchi separated on a floured surface.
In batches, add a few handfuls of gnocchi to the salted, boiling water and cook until most have floated to the top, about 2 minutes. With a wire mesh spider or slotted spoon, transfer gnocchi immediately to sauce of choice.

Traditional Gnocchi