2 Lbs Potatoes – mixed 1 Lb Sweet and 1 Lb Russet
1 Egg
2 Cups All Purpose Flour
Freshly Grated Parmesan or Romano Cheese – for serving
Sea Salt or Kosher Salt – to taste

Put the potatoes in a pot of salted water with enough water to cover them fully and
bring to a boil over high heat. When the water has reached the boiling stage, reduce to
medium and cook until tender and a knife will pierce easily. (I cook the potatoes
separately as they will reach tender at different times. However, you can use the same
pot just check individually.)
Allow to cool enough to handle and then peel.
Using a ricer, pass the potatoes through and directly on to a lightly floured board,
forming a mound and let cool just a little bit more. Sprinkle 1 ¾ cups of flour all around
the potato mound. Make a well in the mound and add the egg and a bit of salt. Whisk
the egg with a fork but then using your hands begin to incorporate the potatoes and
then slowly incorporate the flour. Have a scraper nearby as this gets sticky. Gather up
all the little bits and combine them into the dough. Add the remaining flour, slowly,
and very lightly knead the dough until it forms a soft ball. It should not feel sticky at
this point. Cover with a bowl or kitchen towel and let rest.

Sprinkle a few rimmed baking sheets lightly with flour or fine corn meal. (When I make
enough for a family gathering of 20 or more, I put them on a large cloth light covered
with very fine corn meal like my Nonna did.) Flatten the dough a little and shape it into
a sort of log. Cut off a 3-inch piece and gently roll into a rope with a thickness a little
wider than the size of your thumb or roughly ¾-inch. Cut the rope into i-inch lengths
and then roll each along the backside tines of a fork. You do this to create an
indentation and this will help to hold the sauce and also look good. Repeat until all the
dough is used, placing them on the cookies sheets until ready to cook. This might make
approximately 160-170.

Bring a large pot of salted water to a boil over high heat and cook the gnocchi in
batches, stirring softly so that they do not stick together and using a skimmer transfer
them to your serving bowl which should contain a little butter and the sauce you will be
using over them. Toss gently and serve.
We will probably enjoy with a light lemon sauce which basically is; heat 3-4 tbs olive oil
and 2 tablespoons unsalted butter in a small pan until the butter is slightly browned.
Add the zest of 3 lemons with a tablespoon or two of the lemon juice and cook, stirring,
just until heated all the way through. Pour over the gnocchi and serve at once, passing
the cheese.