How to make them - fresh hand made gnocchi speaks for it self. They are light, fluffy, comforting, and takes well to a variety of sauces. So there’s not much more to say other than I hope you make them for yourself.
The secret behind a perfectly textured gnocchi is to not over work the dough. I can’t tell you how long or how hard to knead the dough. What you’re looking for is the dough to be just dry enough not to stick to your hands.
To serve two main entrees boil a large russet potato until its fork tender; about 20 -25 minutes. Let the potato rest, out of the water, until its cool enough to peel. Pass the potato, through a ricer or a grater, on a sheet pan. Refrigerate for an hour to dry.
After an hour bring a large pot of salted water to boil.
Whisk together one whole egg and a pinch of salt and set aside. Mound the potatoes on a lightly-floured surface and form a well in the center. Pour the egg in the center, a couple of pinches of salt, and dust with a ¼ cup of all purpose flour.
With a fork incorporate the flour, eggs, and potatoes until a ball is formed. Dust with another ¼ c of flour until the dough is just dry enough not to stick to your hands. A total of ½ c to ¾ c of flour plus a little more for dusting will be needed.
Cut the dough into 4-6 equal parts and let rest, covered, for 30 minutes. After the dough has rested, roll the portions of dough lightly with your hands in a back and forth motion on a floured surface into a ½” thick rope. Cut each rope into ½” pieces, you can roll the pieces down the back of your fork to make groves. Use flour as needed – be careful not to let the pieces stick together.
Drop the gnocchi into the boiling water a little at a time. Remove the gnocchi after they rise to the top of the water. Completely drain gnocchi before adding the sauce of your choice. The gnocchi will have a light and springy texture that will speak for themselves.
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