2 lbs (900g) russet potatoes
2 cups all-purpose flour, plus more for dusting
1 large egg
1 tsp salt
Optional: grated Parmesan cheese for serving
Optional: your favorite tomato sauce for serving
Wash the potatoes and place them in a large pot of cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly until they are easy to handle.
Peel the potatoes and then pass them through a potato ricer or mash them until smooth.
In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms.
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
Divide the dough into smaller portions and roll each portion into a long rope about 1 inch (2.5 cm) thick.
Use a sharp knife to cut the ropes into small pieces, about 1 inch (2.5 cm) long. You can leave them as is or use a fork to create ridges on the gnocchi.
Place the gnocchi on a floured baking sheet or tray and dust them lightly with flour to prevent sticking.
Bring a large pot of salted water to a boil. Add the gnocchi in small batches and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a plate or serving dish.
Repeat with the remaining gnocchi.
Serve hot with grated Parmesan cheese and your favorite tomato sauce, if desired.
Note: Gnocchi can also be pan-fried in butter or olive oil for a crispy texture, or baked in the oven with sauce and cheese for a delicious gnocchi casserole.
Enjoy your homemade gnocchi!