Gnocchi Della Nonna Recipe

1. Wash and rinse the potatoes. Boil in salted water with skins on until tender when pierced (about 20–25 minutes). Drain and let cool slightly.

2. Peel the warm potatoes and mash until completely smooth. Spread mashed potato on a clean surface to cool slightly.

3. Create a well in the potatoes and add 3/4 of the flour, then scatter salt and grated nutmeg over the mound. Begin mixing the flour into the potatoes.

4. Crack in the egg and continue kneading to form a soft, cohesive dough. Add more flour sparingly if the dough sticks to your hands.

5. Lightly dust the work surface with flour. Roll portions of dough into long ropes about 1.5 cm in diameter. Cut into 2 cm pieces.

6. Optional: roll each gnocco over a fork or gnocchi board to create ridges that hold sauce.

7. Bring a large pot of salted water to a boil. Drop gnocchi in batches; cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon.

8. Toss the gnocchi with browned butter and sage or your preferred sauce and serve immediately.