Preparation

• Wash and scrub the potatoes.
  Place the potatoes in a medium pot and cover them with cold water and bring it to a boil.
  
  Reduce the heat to a simmer and cook until the potatoes are tender when pierced, but are still firm. Drain.
  
  When the potatoes are cool enough to handle, peel them. Using a ricer, squeeze the potato flesh into a mound on a large tray or baking sheet.
  
  
  Form a well in the center of the potatoes and add the egg, salt and pepper.
  
  Mix to combine. Sift 2/3 of the flour. Mix until you have a sticky ball. Add more flour if the dough is too wet to knead.
  
  Knead the dough until it’s smooth and all ingredients are well incorporated.
  
  Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Divide dough evenly into 4 pieces. Roll 1 dough piece into a 3/4-inch-thick rope.
  
  Cut into 1-inch pieces. Take each piece and roll it off on a Gnocchi Paddle or against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.
  
  
  
  COOKING GNOCCHI
  
  Loosened gnocchi from the surface, slide them directly into a large pot of salted boiling water, avoid picking them up with your hands. Gnocchi are ready when they rise to the surface. Drain.
  Melt the butter in a skillet and add gnocchi. Gently mix add a little pasta water; cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese.
  
  
  Toppings for gnocchi
  
  You can accompany them in the way you prefer! from the white ragù, to the béchamel to the Genoese pesto and also simply butter and cheese, or a good fresh tomato sauce.