Gnocchi

Ingredients

• 2 lb (about 3 large) russet potatoes, scrubbed, unpeeled
• 1 large egg, beaten
• 1 tsp salt
• about 2 cups all-purpose flour, plus more for dusting
• 2 cups marinara or other pasta sauce, warmed

Before you start

• Dust a baking sheet with flour.
• Bring a large pot of salted water to a boil for cooking the gnocchi.

Directions

1. Boil whole in salted water 30 to 35 min, until a skewer slides in: russet potatoes.
2. Drain, peel while warm, press through a ricer, cool 10 min: step 1.
3. Mix in, adding flour just until a soft dough forms; knead gently a few times: step 2, egg, salt, all-purpose flour.
4. Roll into 3/4-in ropes, cut into 3/4-in pieces, ridge with a fork if you like: step 3.
5. Boil in batches until they float, then 1 min more (2 to 3 min total): step 4.
6. Lift out with a slotted spoon, toss with: step 5, marinara or other pasta sauce.