Classic Italian Potato Gnocchi

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   In a large soup pot of water fitted with a steamer insert or basket, bring the water to boil. Cover and steam the potatoes for 30 to 40 minutes or until they can be pierced with a knife.

3. Step 3

   Pass the cooked potatoes through a food mill or potato ricer . This method is preferable to mashing them by hand as it achieves a smooth, uniform texture. Avoid putting the potatoes in a food processor as this will make them too gummy.

4. Step 4

   Turn out the cooked potato mixture onto a lightly floured surface, and add about half of the flour.

5. Step 5

   Knead until you have a sticky mass.

6. Step 6

   Add more flour, a little at a time, and continue to knead until the dough is smooth. (You won't necessarily use all of the flour.)

7. Step 7

   Cut the dough into smaller sections. Roll each piece into a long cylinder about 1/2-inch in diameter.

8. Step 8

   Cut each cylinder into individual pieces about 3/4-inch in length.

9. Step 9

   Fill a large pot with water and generously salt the water with a good handful of kosher salt . Bring to a boil.

10. Step 10

    Meanwhile, shape the gnocchi by pressing each piece between your thumb and the tines of a fork, using a slight rolling motion. One side of the gnocchi should have the imprint of the fork and the other side a small indentation from your thumb.​

11. Step 11

    When the water comes to a boil, drop the gnocchi into the water.

12. Step 12

    In about 2 minutes, the gnocchi will float to the surface of the water. Let them cook about fifteen seconds more.

13. Step 13

    Skim the gnocchi out with a slotted spoon and drain well. Serve immediately tossed in butter and Parmesan cheese, or with any of your favorite pasta or gnocchi sauces. Enjoy.