2cups(350grams)all-purpose flourthis can vary greatly based on the type of potato so be ready to add more.
1teaspoon(6grams)salt+ 1½ tablespoons for the water to cook the gnocchi.
MAKE THE GNOCCHI DOUGH
Add the potatoes, whole and with the skin on, to a largepot full of cold water.Bring to boil and cook until fork tender (20 to 50 mins depending on size).
Drain the potatoes and peel them while still hot.Hold them with a cloth in your left hand, and remove the peel with a small paring knife with your right.
In a large bowl, mash potatoes with a fork or potato ricer.
Add flour and salt, and knead until you get a compact but soft gnocchi dough.
Transfer dough onto a lightly floured surface and knead for a few more seconds until the flour is fully incorporated.
SHAPE GNOCCHI
Sprinkle your worktop with flour. Divide the dough into four pieces. Take one part and roll it into long ropes, about ¾ inch or 2 cmthick.Cut each rope into ½ inch or 1.5 cm bits. Use a knife or dough scraper to cut the gnocchi.
Now, you have three options to shape the gnocchi.First, you can leave them as they are, looking like small cute pillows.
Second, you can roll them on the tines of a fork by applying gentle pressure with your thumb, creating small ridges that will make the gnocchi look very pretty. The ridges will also grab more sauce.
Third, you can use a gnocchi board that you can find online for a few dollars. It's faster to do gnocchi with a gnocchi board than with a fork.
Once shaped, put your gnocchi on a baking tray lined with a kitchen cloth.
COOK GNOCCHI
Add the gnocchi, one by one, to a large pot of gently boiling and salted water.They are pretty delicate, so you should only cook one to two portions at a time without overcrowding the pot.
When they float to the top, they are ready. It should take about 1 minute. Scoop the gnocchi out of the water with a slotted spoon and add them directly to the pan your the sauce.