Homemade Gnocchi

Crafting gnocchi from scratch is a delightful kitchen endeavor that yields instant gratification. Begin by concocting a dough from roasted potatoes, flour, and egg. Shape it into ropes, cut them into pieces, and give them a quick boil. The result? Tender yet toothsome dumplings that are the epitome of a great gnocchi dish. Whether paired with basil pesto or marinara sauce—whether homemade or store-bought—both make for perfect accompaniments.

The dough should not cling to your hands excessively, though a slight tackiness is permissible. To gauge its consistency, wash and dry your hands for the best feel of the dough. If needed, incorporate more flour, about one tablespoon at a time.

**Ingredients:**

– 2 lb russet or Yukon Gold potatoes, scrubbed
– 1 cup all-purpose flour, plus extra for dusting
– 1 large egg, beaten
– 1 1/2 tablespoons kosher salt, plus more if needed
– 1/3 cup Basil Pesto (see recipe below) or store-bought pesto
– Grated Parmesan cheese, freshly ground black pepper, and fresh basil leaves, for garnish

**Directions:**

1. Preheat the oven to 400°F with the rack in the center position. Prick the potatoes all over with a fork and place them directly on the center rack. Bake until they are soft and easily pierced with a paring knife, typically 1 hour to 1 hour and 15 minutes. Let them cool for 10 minutes.

2. Once cool enough to handle, halve the potatoes lengthwise and scoop out the flesh. Pass the potato flesh through a ricer into a large bowl, allowing it to cool completely, tossing occasionally, about 20 minutes. Alternatively, use a fork to scrape the insides of the potatoes until fluffy, discarding the skins. You should have 2 1/2 cups of potato.

3. Sprinkle the potato evenly with 3/4 cup plus 2 tablespoons of flour. Make a well in the center of the potato and add the egg and 1 1/2 teaspoons of salt. Use a fork to incorporate the egg and salt into the potato-flour mixture until shaggy pieces of dough form.

4. Transfer the dough to a work surface dusted with 2 tablespoons of flour. Knead the dough, pressing any loose flour into it, until smooth, typically 2 to 3 minutes. To test the dough, pinch off a small piece and roll it into a rope. If it falls apart, knead in a bit more flour and test the dough again.

5. Bring a large pot of water to a boil and dust a large rimmed baking sheet with flour. Divide the dough into 4 equal pieces. Working with one piece at a time, roll it into a 3/4-inch-thick rope. Cut the rope crosswise into 1-inch pieces and transfer them to the baking sheet. Gnocchi can be made ahead up to this point and frozen for up to 2 months. Boil the gnocchi directly from frozen.

6. Add the remaining 1 tablespoon of salt to the boiling water. Working in batches if necessary, add the gnocchi. Boil until the gnocchi puff up and float to the surface, about 2 minutes, then cook for an additional 2 minutes. If cooking from frozen, the gnocchi will take longer to float, so remove them after only 1 more minute.

7. Reserve about 1/2 cup of the cooking water and then transfer the gnocchi to a large bowl using a handheld strainer or spider. Add the pesto and toss gently, adding the cooking water as needed to marry the sauce to the pasta, leaving it smooth and glossy. Taste and season with more salt if needed. Top with cheese, pepper, and basil.

**Basil Pesto Recipe:**

Combine 1/2 cup of lightly toasted pine nuts or walnuts, 1/4 cup of grated Parmesan cheese, 1 clove of garlic, and 3/4 teaspoon of kosher salt in a food processor. Process until the nuts are finely chopped. Add 4 cups of basil leaves and pulse a few times. With the machine running, drizzle in 3/4 cup of extra-virgin olive oil, processing until the mixture is mostly smooth. This yields about 1 cup. Refrigerate leftovers for up to 3 days or freeze for 3 months.

**Note:** Formed, but uncooked, gnocchi can be refrigerated for up to 1 day. Place them on a baking sheet lined with parchment paper and cover tightly.