Ingredients:

• 2 lbs russet potatoes (about 4 large)
• 1 large egg, beaten
• 1 ½ cups all-purpose flour (more if potatoes are moist)
• 1 tsp salt (plus extra for boiling)
• ¼ tsp black pepper
• ¼ cup Ricotta cheese (drained if liquid is present)

• Smoked turkey and sour cream
• Warm marinara sauce with Parmesan
• Pesto sauce

Instructions:

1. Prepare the Potatoes: Wash the potatoes and poke them all over with a fork. Bake or boil the potatoes until easily pierced. You can use methods like Instant Pot, air fryer, or traditional oven baking. Once done, let them cool slightly. Peel the potatoes and cut each into 4 pieces.
2. Form the Dough: Use a potato ricer to mash the potatoes onto a clean surface. Drizzle the beaten egg over the mashed potatoes and add small bits of Ricotta cheese. Combine salt and pepper into the flour and sift it over the potatoes.
3. Mix and Knead: Using a bench scraper or your hands, gently mix the potatoes and flour together. Dust your surface and dough with flour as you knead it lightly until you have a soft, smooth dough. Avoid overworking the dough to keep it light and fluffy.
4. Shape the Gnocchi: Divide the dough into 8 portions. Dust your surface generously with flour and roll each portion into a long, ½-inch thick strip. Cut the strips into 1-inch pieces. Roll each piece over a floured fork or gnocchi paddle to create ridges. Place the formed gnocchi onto a parchment-lined baking sheet, ensuring they don’t stick together.
5. Cook the Gnocchi: Bring salted water to a boil (about 1 ½ tbsp salt per pot). Work in batches to cook the gnocchi. Once they float to the top, cook for an additional minute, then remove with a sieve. Transfer to a warm sauce or sauté in a skillet for extra flavor. Repeat with remaining batches.

• Cooking Potatoes: Baked or Instant Pot potatoes work best for gnocchi because boiled potatoes can be too moist. Adjust the flour if necessary.
• Freezing Gnocchi: Freeze the uncooked gnocchi on a parchment-lined baking sheet for about 2 hours until firm. Transfer to a freezer bag and store for up to 3 months. Boil directly from frozen.

• With Marinara: Heat marinara sauce in a skillet and toss the cooked gnocchi to coat.
• With Pesto: Spread a couple of spoonfuls of pesto on a plate and top with gnocchi. Add more pesto if desired.