Homemade Potato Gnocchi | Light & Fresh

Peel the potatoes and cut them into smaller pieces so they cook faster. Boil them in salted water until soft (approx. 15-20 minutes). Then drain and let them steam dry briefly.

While still warm, mash the cooked potatoes or press them through a potato ricer until smooth and lump-free. Add flour, egg, salt, and a pinch of nutmeg. Work with your hands to form a smooth dough. The dough should be soft but not sticky. If it's too sticky, carefully add a little more flour, but not too much, so the gnocchi don't become tough.

Divide the dough into several portions. On a floured surface, roll each portion into a rope about 1.5 cm in diameter. Cut the rope into pieces about 2 cm long. For the traditional look, you can lightly roll each piece over the tines of a fork to create the typical ridges that better absorb sauce.