Homemade Potato Gnocchi

INSTRUCTIONS

• 1
  Peel the potatoes and cut them into smaller pieces to cook faster. Place them in salted water and cook until soft (about 15-20 minutes). After cooking, drain them and let them cool for a while.
• 2
  Mash or press the cooked potatoes until smooth and lump-free. Add flour, egg, salt, and optionally a pinch of nutmeg. Work the dough with your hands until smooth. It should be soft but not sticky. If it's too sticky, add more flour, but carefully, so the gnocchi don't become too tough.
• 3
  Divide the dough into several parts. Roll each part into a log about 1.5 cm in diameter. Cut the log into small pieces (about 2 cm long), which represent individual gnocchi. For a traditional look, you can gently press each piece with a fork to create ridges that better hold the sauce.
• 4
  Bring salted water to a boil in a large pot. Add the gnocchi in batches to prevent them from sticking together. Once the gnocchi float to the surface (after about 2-3 minutes), they are done. Remove them with a slotted spoon and let them drain.
• 5
  Serve the gnocchi immediately with your favorite sauce, such as tomato, cream, or pesto. You can also fry them in a pan with butter and sage for a crispy version.