Classic old-fashioned potato gnocchi

Place the potatoes, whole and unpeeled, in a pot, cover with cold water, and bring to a gentle boil. Cook for 30–40 minutes, depending on their size, until a thin blade of paper easily enters the center. Drain, peel while still warm, and proceed immediately with the rest of the cooking process.

Pass the hot potatoes through a potato ricer on the work surface. Make a well with the flour, add the beaten egg and a pinch of salt, then quickly incorporate the puree. Stop as soon as the dough is soft, smooth, and compact: prolonged mixing develops gluten and makes the gnocchi rubbery.

Divide the dough, shape it into regular cylinders about 0.79 inches (2 cm) in diameter, and cut them into small pieces. Run each piece over a gnocchi board or the prongs of a fork, applying light pressure to create lines. Arrange the gnocchi on a tray covered with parchment paper. durum wheat semolina, without overlapping them.

Bring to a boil In plenty of salted water, dip a few gnocchi at a time and wait for them to rise to the surface. Let them cook for another 20–30 seconds, drain them with a skimmer and transfer them to the hot dressing. Stir them in over low heat with a little cooking water, until the surface is shiny and velvety.

Plate the gnocchi while still hot and garnish with aged cheese or a drizzle of olive oil Extra virgin olive oil. Store the raw gnocchi on a floured tray in the refrigerator for up to 24 hours, or freeze them separately for up to 3 months. Cook them directly from frozen in boiling water, without thawing.