Potato Gnocchi Recipe

Inspired by Goose120

Time1h

Serves4

choose from vodka sauce, alfredo, red bolognese or pesto

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Ingredients

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1
Prepare the Potatoes
Boil the Russet potatoes in a large pot of salted water until tender, about 30-40 minutes. Drain and let them cool slightly before peeling.
2
Mash the Potatoes
Once the potatoes are cool enough to handle, mash them in a large bowl until smooth. Make sure there are no lumps.
3
Make the Dough
Add the all-purpose flour, egg, and salt to the mashed potatoes. Mix until a dough forms. It should be soft but not sticky; add more flour if necessary.
4
Shape the Gnocchi
Divide the dough into 4 pieces. Roll each piece into a long rope about 1/2 inch in diameter. Cut into 1-inch pieces. Optionally, use a fork to create ridges on each piece.
5
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in batches. When they float to the top, cook for an additional 1-2 minutes. Remove with a slotted spoon.

6
Choose Your Sauce
You can select from vodka sauce, alfredo sauce, red bolognese, or pesto. Prepare the chosen sauce according to the recipe or package instructions.
7
Combine Gnocchi and Sauce
In a large pan, add the prepared sauce and heat over medium heat. Once hot, gently add the cooked gnocchi and toss to coat in the sauce.
8
Serve
Serve the gnocchi immediately with freshly grated Parmesan cheese and a sprinkle of fresh herbs if desired.