Making homemade gnocchi is a rewarding experience that results in soft, pillowy dumplings that are far superior to store-bought versions. The key to perfect gnocchi lies in using simple, high-quality ingredients and a gentle touch during preparation. The basic ingredients for gnocchi are potatoes, flour, and egg. Start by boiling the potatoes with their skins on to keep them from absorbing excess water. Once they’re cooked, peel the potatoes while they’re still warm and mash them until smooth. The warmth of the potatoes ensures the dough doesn’t become too sticky, which is crucial for achieving the right texture.

Place the mashed potatoes on a floured surface and make a well in the center. Add a beaten egg and gradually incorporate the flour, just enough to form a dough that’s soft but not overly sticky. The dough should come together easily without being too dense. It’s important to avoid overworking the dough, as this can result in tough gnocchi.

Once the dough is ready, divide it into small portions and roll each portion into a long, thin log. Cut the log into bite-sized pieces, then use a fork to gently press each piece, creating the signature grooves. These grooves help the gnocchi hold onto sauces, making each bite flavorful.

To cook the gnocchi, bring a pot of salted water to a boil. Drop the gnocchi in batches, and once they float to the surface, they’re ready to be removed with a slotted spoon. From here, you can toss the gnocchi in your favorite sauce, such as a rich tomato sauce, browned butter, or a creamy pesto.

Homemade gnocchi is a labor of love, but the result is a delicious, comforting dish that will impress anyone at the dinner table.