Prepare Potatoes: Start by boiling potatoes until they're tender. Once cooked, allow them to cool for about 5-10 minutes, or until you can easily handle them. Place peeled potatoes on a plate.

Mash the potatoes with a potato ricer, fork, or box grater. Make sure there are no large chunks.

Add Flour: Add the flour to a large bowl. Make a pit in the middle and add the beaten egg. Add the mashed potatoes, use your hands and mix the ingredients until a soft dough forms. Be careful not to overwork the dough, as this can make the gnocchi dense.

Shape the Gnocchi: Shape the dough into a square about 8 (eight) inches by 6 (six) inches. Place the dough on a floured surface, divide the dough into four smaller portions. Divide each portion into three equal portions. Roll each portion into a rope about 1/2 inch thick and about 10-12 (ten to twelve) inches long, then cut it into bite-sized pieces using a dough cutter or sharp knife.

cut gnocchi dumplings.

Create Ridges: Use a fork or gnocchi board to create ridges on each piece. This is completely optional but helps so that the sauce sticks to the gnocchi once cooked.

Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook them until they float to the surface, which usually takes about 3-5 minutes.

Serve: Once the gnocchi float, remove them with a slotted spoon and transfer them to a serving dish. Toss them with your favorite sauce, and enjoy!

I’ve made this recipe with King Arthur, Gluten-Free Measure for Measure Flour. If your gluten-free flour blend does not contain xanthan gum, add 1 tsp xanthan gum. (If you are not sensitive to gluten, feel free to use regular all-purpose flour.)