Potato Gnocchi

Method

1. Boil 1 kg of potatoes in unsalted water until fork-tender. Drain and let them steam dry in the pot for a few minutes.
2. While still hot, pass the potatoes through a potato ricer or masher into a large bowl.
3. Add a pinch of salt, a pinch of nutmeg, and 1 whole egg.
4. Add 280 g of all-purpose flour (00 flour). Mix gently with your hands, being careful not to overwork the dough.
5. Add 50 g of semolina flour and continue mixing until absorbed. The dough should be slightly elastic but not sticky.
6. Lightly dust a work surface with semolina. Divide the dough into portions and roll each into a long rope about 2 cm thick.
7. Cut the rope into small pieces (about 2 cm long).
8. For the classic shape, roll each piece over the tines of a fork or a gnocchi board to create ridges. This helps sauce adhere.
9. Place the formed gnocchi on a tray dusted with semolina. They can be cooked immediately or frozen for later use.
10. To cook, bring a large pot of salted water to a boil. Drop in gnocchi in batches. They are ready when they float to the surface (about 2–3 minutes).
11. Remove with a slotted spoon and serve with your favorite sauce (e.g., pesto, ragù, or butter and sage).