Gnocchi look simple until the dough turns sticky. The whole recipe is a moisture problem: steam the potatoes dry, add less flour than feels safe, and stop kneading before the dough tightens.
We keep this version plain so the texture has nowhere to hide. Serve the dumplings with browned butter and sage, tomato sauce, or a light pesto, but make the gnocchi themselves the point.
Set servings and units first. You can change them anytime.
Put the potatoes in a large pot and cover with cold water. Simmer until a knife slides through the centers, 35 to 45 minutes depending on size.
Drain the potatoes and let them steam on a rack or towel for 5 minutes. Peel while warm.
Rice the warm potatoes onto a lightly floured surface. Spread them out for 10 minutes so extra steam can leave.
Sprinkle over the flour and salt. Fold with a bench scraper, then knead only until the dough just holds together.
Cut the dough into 4 pieces. Roll each piece into a rope about 3/4 in thick, then cut into 3/4 in pieces.
Dust lightly with flour and roll each piece over a fork to make ridges, if you like. Set on a floured rimmed baking sheet.
Boil in salted water until the gnocchi float, then cook 30 seconds longer. Lift out with a slotted spoon.
Melt the butter with the sage in a wide skillet. Add the gnocchi and toss gently for 1 minute before serving.
You made Gnocchi. Time to eat.
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If the dough sticks everywhere, dust your hands and bench before adding more flour to the dough itself. Extra flour fixes handling but makes the gnocchi heavy.
Six Italian regions. Nothing reformulated. Imported direct.
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