Ingredients

• 2 pounds of potatoes

• 2⅓ cups of all-purpose flour

• 1 large egg

• Additional flour, for dusting

Instructions

• Cook the Potatoes: Fill a medium-sized pot with water and bring it to a boil. While the water is heating, peel the potatoes and cut them into roughly equal-sized chunks. Give the potatoes a quick rinse, but do not soak them. Once the water is boiling, add the potatoes carefully. Cover the pot and cook for approximately 10 minutes. The potatoes are ready when a fork slides easily into them. Drain the potatoes immediately and make sure no excess water remains.

• Mill the Potatoes: While the potatoes are still hot, pass them through a vegetable mill directly onto a clean work surface. Spread the milled potatoes gently with a fork to allow the steam to escape. Let them cool until they are warm to the touch.

• Make the Dough: Gather the potatoes into a mound and make a small well in the center. Crack the egg into the well and lightly beat it with a fork. Begin mixing the egg into the potatoes using one hand or a fork. Once the egg is incorporated, add the flour and begin bringing the mixture together. Using both hands, gently press and fold the mixture. Knead lightly with the heel of your palm until a soft dough forms and most of the loose crumbs have been incorporated. Once the dough comes together, shape it into a large log.

• Test the Dough: Press the dough lightly with your finger. It should feel soft but should not stick to your hands.

• Roll the Dough: Clean and dry your hands. Cut off a manageable portion of dough and cover the remaining dough with an overturned bowl so it does not dry out. On a lightly floured surface, gently roll the dough from the center outward into a long, even rope, approximately ¾ inch thick. Continue until all the dough has been rolled into ropes.

• Cut the Gnocchi: Line baking trays with parchment paper and dust them lightly with flour. Using a knife, cut the rope diagonally into small pillows, approximately ¾ to 1 inch long. Gently separate the pieces and dust them lightly with flour to prevent them from sticking. Transfer the gnocchi to the prepared trays.

• Shape the Gnocchi: For classic ridged gnocchi, take each piece and gently roll it over the back of a fork. Using your thumb, press lightly into the dough and roll it forward. This creates the characteristic ridges and indentation that help sauce cling to the gnocchi. Place the finished gnocchi on the prepared trays in a single layer.

• Cooking the Gnocchi: Bring a large pot of well-salted water to a gentle boil. Cook the gnocchi in batches so the pot is not overcrowded. Carefully add the gnocchi to the boiling water and gently stir once to prevent them from sticking. When the gnocchi rise to the surface, they are ready. Remove them with a slotted spoon and transfer them directly to your prepared sauce.

• Serve immediately.