Italian Gnocchi Recipe

Bring a large pot of water to a boil. Boil the potatoes for 30-40 minutes or until a fork easily pierces the potato. 

Peel the potatoes while they are still warm.

Mash the potatoes with a potato masher or a fork. 

Make a “volcano” with the mashed potatoes and then create a “crater” at the center. Crack the eggs in the center and add a pinch of salt

Mix the eggs and the mashed potatoes.

Work the flour into the mixture, incorporating it a little bit at a time.

Knead the dough on a floured surface for 5-8 minutes, adding flour only when the dough becomes too sticky. 

The consistency of the dough should be compact, smooth and elastic. Shape the dough into a ball and cover it with a bit of flour. Let it rest for 10 minutes.

Cut a piece of dough and roll it into a ½-inch thick cylinder.

Cut the gnocchi into ½-inch wide pieces. Check the consistency of the gnocchi by boiling a few in a pot of boiling salted water. If the dough is too soft, add a bit of flour. If the dough is too hard, use less flour next time.

Finish cutting the rest of the dough.

Boil the gnocchi in a pot of boiling salted water for about 60 seconds.

Serve the gnocchi with your favorite sauce. Enjoy!