1/
Cook the potatoes: Boil the potatoes with their skins on until fully cooked. Once done, drain them and peel while still hot without rinsing with water. Mash the potatoes well with a potato masher. If small lumps remain, smooth them out with a fork so the texture becomes as smooth as possible. A square heat-resistant glass dish works well because you can press the potatoes easily against the corners while mashing.
2/
Grate the cheese: While the potatoes are boiling, grate the cheese and set it aside.
3/
Add the egg and salt: When the potatoes have cooled slightly (warm enough to touch), add the salt and the beaten egg. Gently combine using your fingertips or a rubber spatula until evenly mixed. Mix lightly just until the ingredients are incorporated.
4/
Add the flour and form the dough: Add the flour in several additions. First add about 70–80% of the flour and gently fold it in from the bottom. When the dough begins to come together, stop mixing and add the remaining flour gradually if needed. The dough should come together softly and still feel slightly tender.
5/
Divide the dough: Transfer the dough onto a lightly floured work surface and cut it into manageable portions. This makes it easier to shape.
6/
Roll into ropes: Gently roll each portion into a rope about the thickness of your thumb. Use a little flour if the dough sticks, and roll lightly without pressing too hard.
7/
Cut the gnocchi: Cut the ropes into pieces about 2 cm wide using a knife or a bench scraper.
8/
Shape the gnocchi (optional): You can leave the pieces as they are, or gently press a small indentation with your finger. Another option is to roll each piece lightly on the back of a fork to create ridges. Be careful not to flatten the dough.
9/
Arrange the gnocchi: Place the shaped gnocchi on a tray lined with parchment paper and lightly dusted with flour so they do not stick together.
10/
Cook the gnocchi: Bring a large pot of salted water to a boil and add the gnocchi. When they float to the surface, cook for about 30 seconds, then remove them with a slotted spoon.
11/
Melt the butter: While the gnocchi are cooking, melt the butter in a pan over low heat.
12/
Finish the dish: Place the cooked gnocchi on a plate, pour the melted butter over them, then add the grated cheese. Finish with freshly ground black pepper.
Gnocchi di Patate – Easy Homemade Potato Gnocchi
