Homemade Potato Gnocchi

Method

1. Boil the potatoes in salted water for about 25 minutes, until tender. Drain, peel while still hot, and mash into a smooth puree.
2. Add a pinch of salt, a pinch of nutmeg, and one whole egg. Mix briefly.
3. Add 300 g of flour (250 g all-purpose plus 50 g semolina, or 300 g all-purpose). Start mixing gently until a dough forms. Do not overwork; add the remaining 50 g flour only if needed to achieve a soft, slightly sticky dough.
4. Lightly flour a work surface. Cut the dough into portions, roll each into a long rope about 2 cm thick. Cut the rope into small pieces (about 2 cm long) using a knife or spatula.
5. Shape each piece: press it against a gnocchi board (or the tines of a fork) and roll gently to create ridges. Alternatively, use a fork alone. Place shaped gnocchi on a floured tray.
6. Bring a large pot of salted water to a boil. Drop in the gnocchi in batches. They are done when they float to the surface, after about 2–3 minutes.
7. Remove with a slotted spoon and serve immediately with your chosen sauce (e.g., pesto, ragù, or butter and sage). If mixing with a delicate sauce like pesto, use a gentle tossing method between two bowls to avoid breaking the gnocchi.
8. To freeze, spread uncooked gnocchi on a baking sheet in a single layer. Once frozen solid, transfer to a freezer bag. Cook directly from frozen without thawing.