Potato Gnocchi

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 lbs russet potatoes
• 1.5 cups all-purpose flour, plus extra for dusting
• 1 large egg
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Directions

1. Boil whole unpeeled potatoes until fork-tender, about 30 minutes, then drain and let cool slightly before peeling them.
2. Rice or mash the potatoes on a lightly floured surface until smooth with no lumps remaining.
3. Make a well in the center of the mashed potatoes, add the egg, salt, pepper, and nutmeg, then gradually mix in the flour until a soft dough forms — avoid overworking it.
4. Divide the dough into several pieces, roll each into a rope about 3/4 inch thick, then cut into 1-inch pieces and press each one lightly against a fork to create ridges.
5. Bring a large pot of salted water to a boil, drop in the gnocchi in batches, and cook until they float to the surface plus 30 extra seconds, then remove with a slotted spoon.
6. Toss immediately with your favorite sauce such as browned butter, marinara, or pesto and serve hot.

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