Instructions

• Preheat the oven to 425°F.
• Pierce the 2 pounds russet potatoes several times with a fork. Place them on a baking sheet and bake 45 to 60 minutes, until a fork slides easily into the center.
• Remove the potatoes from the oven and let them cool until they are warm but safe to handle. Peel off and discard the skins.
• Pass the peeled warm potatoes through a ricer into a bowl, or mash them in a large bowl with a fork until completely smooth and free of lumps.
• Turn the mashed potatoes out onto a lightly floured work surface and shape them into a wide, thin mound.
• Drizzle the beaten large egg evenly over the potato mound and sprinkle with the 1 teaspoon sea salt. Sprinkle with about one-third of the 1 cup all-purpose flour (divide the cup into three portions before starting).
• Using your hands or a bench scraper, fold the potatoes over the egg and flour to begin incorporating them. Work gently—lift and fold rather than vigorous kneading.
• Sprinkle on another one-third of the flour, then fold and lightly knead just until incorporated. Continue adding the remaining flour a little at a time and fold/knead very gently until the dough comes together into a soft, slightly tacky but not sticky ball. You may not need the full cup, or you may use a bit more; avoid overworking the dough.
• Shape the dough into a ball and cut it into 8 equal pieces.
• Lightly flour your work surface and hands. Roll one piece into a rope about 1 inch in diameter. Cut the rope into pieces about 3/4 inch long. Place the cut gnocchi on a floured baking sheet or plate. Repeat with the remaining dough.
• (Optional) To shape ridged gnocchi: lightly flour the tines of a fork, hold the fork parallel to the work surface, place one gnocco at the end of the tines, and press and roll it with your finger so one side gets ridges and the other an indentation. Repeat for the remaining pieces.
• Bring a large pot of water to a rolling boil (no additional ingredients are required). Set a colander over a large bowl nearby if you want to reserve cooking water.
• Cook the gnocchi in batches (to avoid crowding). Add one third of the gnocchi to the boiling water and cook until they float and are tender, about 2 minutes. Use a slotted spoon to transfer the cooked gnocchi to the colander or a plate. Repeat with the remaining gnocchi.
• Serve the gnocchi immediately with your preferred sauce.