1-First Step: Preparing the Potatoes Choose 1 to 1½ pounds of Yukon Gold or Russet potatoes, preferably with skins on to preserve starch content. Boil whole potatoes in a large pot of water for about 30-40 minutes until tender, or bake at 425°F (220°C) for 45 to 60 minutes. Alternatively, microwave pierced potatoes for about 12 minutes until soft. This preparation ensures the potatoes retain optimal moisture for light gnocchi dough.

2-Second Step: Mashing the Potatoes Peel the potatoes while still warm to avoid them drying out. Use a potato ricer or mash thoroughly until smooth with no lumps. Spread mashed potatoes on a flat surface to release steam and cool slightly, preventing protein denaturation which can affect dough texture.

3-Third Step: Combining Ingredients On a clean, floured workspace, mix 1 cup of all-purpose flour with ½ to 1 teaspoon of salt. Create a well in the center and add the warm mashed potatoes along with the beaten egg. Gently fold and knead the ingredients together. The dough should be soft, slightly sticky yet manageable. Add extra flour bit by bit if the potatoes are very moist, but be careful not to overwork the dough to maintain tenderness.

4-Fourth Step: Shaping the Gnocchi Divide the dough into equal portions. Roll each portion into ropes about ¾ to 1 inch (2 to 2.5 cm) thick. Cut the ropes into pieces approximately ¾ inch (2 cm) long. Shape each piece over the back of a floured fork or wooden paddle to create ridges, which help sauce cling better to the gnocchi’s surface. Lightly dust shaped gnocchi with flour to prevent sticking.

5-Fifth Step: Resting the Dough Allow the gnocchi to rest on a floured surface for about 20 minutes. Resting improves the dough’s texture and firmness, reducing stickiness during cooking.

6-Sixth Step: Cooking the Gnocchi Bring a large pot of salted water to a rolling boil. Add gnocchi in manageable batches to prevent overcrowding. They are cooked when they float to the surface typically within 1-3 minutes. Cook an additional 30 seconds to 2 minutes to ensure tenderness but avoid mushiness. Use a slotted spoon to remove the gnocchi and drain thoroughly.

7-Final Step: Serving and Sauce Preparation If desired, prepare the tomato sauce by heating 2 tablespoons of olive oil in a pan over medium heat. Sauté chopped garlic, oregano, salt, chopped basil, and optional hot pepper flakes briefly. Add one can of pelati tomatoes with sauce and ½ cup of water. Simmer covered until the sauce thickens, removing the lid near the end to reduce liquid further. Toss the cooked gnocchi gently in the sauce, adding reserved pasta water if needed to coat evenly.