Step 1

Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.

Step 2

Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).

Step 3

Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.

Step 4

Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!

Step 5

Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.

Step 6

Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.

Step 7

Serve with sauce!