# What You'll Need:
→ Potatoes
01 - 2 pounds starchy potatoes (Russet or Yukon Gold), peeled
→ Dough Ingredients
02 - 1 large egg, lightly beaten
03 - 1 cup all-purpose flour, plus extra for dusting
04 - 1 teaspoon fine sea salt
# How to Make It:
01 - Place peeled potatoes in a large pot of cold salted water. Bring to a boil, then simmer until fork-tender, about 20 to 25 minutes. Drain and let cool slightly.
02 - While still warm, pass potatoes through a potato ricer or mash thoroughly until smooth and free of lumps.
03 - Spread mashed potatoes on a clean work surface. Sprinkle with salt and half of the flour.
04 - Make a well in the center of the potato mixture and add the beaten egg.
05 - Gently combine ingredients, gradually incorporating the remaining flour. Knead lightly until a soft, smooth dough forms, being careful not to overwork.
06 - Divide dough into four equal portions. Roll each into a rope approximately ¾ inch thick.
07 - Cut each rope into pieces about ¾ inch long. Optionally, roll each piece over the back of a fork to create grooves.
08 - Dust gnocchi with flour and arrange on a floured tray, setting aside until cooking.
09 - Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches; they are ready when they float to the surface, approximately 2 to 3 minutes. Remove with a slotted spoon.
10 - Serve immediately with your preferred sauce, such as sage butter, tomato sauce, or pesto.
