Classic Italian Potato Gnocchi

Instructions

1. 1

   For the egg version, place the whole potatoes in a large pot, cover with plenty of cold water and bring to a boil. Cook for 30–40 minutes, depending on size, until a fork enters the center easily, then drain.

   40 min

2. 2

   Sift the flour onto the work surface and make a well. While the potatoes are still hot, press them through a potato ricer directly over the flour; the skins will remain in the ricer. Add the lightly beaten egg and a pinch of salt.

3. 3

   Knead briefly by hand just until the dough is soft but compact. Do not overwork it. Keep the unused dough covered with a kitchen towel so it does not dry out.

4. 4

   Take one portion at a time and roll it with your fingertips into a rope about 2 cm thick, dusting the surface with semolina as needed. Cut into small pieces and roll each piece over a gnocchi board or the tines of a fork with gentle thumb pressure. Arrange them apart on a lightly floured towel-lined tray.

5. 5

   Drop only a few gnocchi at a time into plenty of salted boiling water. As soon as they rise to the surface, lift them out, drain and dress as desired.

6. 6

   For the egg-free version, boil and drain the second kilogram of potatoes as in step 1. Rice them while still hot onto the work surface, add 350 g flour and 15 g salt, then knead briefly to a soft, compact dough.

   40 min

7. 7

   Working one portion at a time, roll the egg-free dough into 2-cm ropes. Cut into pieces and ridge each piece on a gnocchi board or fork, using semolina to prevent sticking.

8. 8

   Cook the egg-free gnocchi in batches in plenty of salted boiling water and drain each batch as soon as the pieces float.