Cook the Potatoes: Start by boiling the potatoes whole in salted water until they’re fork-tender, about 40-45 minutes. You can also roast them for a deeper flavor; just make sure they’re fully cooked!

Prepare the Dough: Once cooked, let the potatoes cool slightly, then peel and mash them until smooth. On a clean countertop or large mixing bowl, combine the mashed potatoes with flour, egg, salt, and pepper. Knead the mixture gently until a soft dough forms. Remember, overworking it can lead to tough gnocchi!

Shape the Gnocchi: Divide the dough into manageable pieces. Roll each piece into a long rope, about 1/2 inch thick. Cut into bite-sized pieces (approximately 1 inch).

Create the Classic Indentation: Using a fork, gently press down on each piece to form ridges. This helps sauces cling better to the gnocchi.

Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the water. They’re done when they float to the surface, usually within 2-3 minutes.

Serve: Remove them with a slotted spoon, and toss in your favorite sauce or olive oil and herbs. Enjoy immediately!