Step 1

Preheat your oven to 350 degrees F (176 C) and place the potatoes directly onto the oven’s middle rack. Bake for 1 hour 25 minutes - 1 hour 30 minutes, until they are easily pierced with a knife and completely cooked through.

Step 2

Let the potatoes cool for 10-15 minutes or until they are cool enough to handle.

Step 3

Meanwhile lightly dust a baking sheet with flour and set aside. Begin bringing a large pot of water to a boil.

Step 4

Once the potatoes are cool enough to handle, cut them in half and remove the filling, ensuring no skin gets mixed in. Place the filling into a medium mixing bowl. Add the salt and mash very well with a fork — you want to try to get the potatoes super smooth at this point. Alternatively, pass them through a potato ricer. Once smashed, let the potatoes cool another 5-8 minutes. They should be cool enough to avoid cooking the egg.

Step 5

Once the potatoes are quite cool, add the egg to the potatoes, gently folding it in with your fork. Finally, fold in about half of the flour and continue working it in until the flour is completely absorbed. Finish by folding in the rest of the flour. Use your hands to bring the dough together into a ball. Try not to knead it — you want to work it as little as possible to keep the pasta light.

Step 6

Divide the dough ball into 4 quarters. Work with one at a time, keeping the others covered with a clean kitchen towel.

Step 7

Shape the dough into a tube and roll it out into a long snake about 1/2 inch in diameter. Use a knife to cut the snake into 1-inch pieces. Roll each piece onto the back of a fork to create the iconic gnocchi ridges and place each gnocchi onto your lightly dusted baking sheet. Repeat this step with the other 3 quarters.

Step 8

Once all of your gnocchi are shaped, gently place them into the boiling water and boil for 3-4 minutes. They don’t need long to cook through. Once done, use a strainer to remove the gnocchi from the water. Place them into your favorite sauce (we like pesto, marinara, or bechamel) and enjoy. They're also delicious with crispy sage, red pepper flakes, (dairy-free) butter, and walnuts. Leftovers can be refrigerated for up to 2-3 days.

Step 9

These are best served fresh but can be frozen before boiling. To cook frozen gnocchi, simply place the gnocchi straight from the freezer into the boiling water. They might need an extra minute to fully cook!