How to make fluffy gnocchi dough

• Prick holes all over potatoes using a fork so the potatoes don't explode in the oven.
  1 lb Idaho or russet potatoes
• Bake the potatoes at 400˚ until soft about 1 hour and 15 minutes.
• Once cool, carefully peel the potatoes and place all the flesh in a ricer.
• Rice the potatoes in batches over a medium bowl.
• Turn out the potatoes on a lightly floured surface (you can use any kind of flour)
• Add in 1 cup of flour and make a well in which you'll add a beaten egg.
  1-2 cups "00" flour, 1 egg, 1 teaspoon kosher salt
• Using your hands, bring the dough together and start working it a bit until it comes together. Keep rolling until you get a smooth ball Add additional flour as needed. You want it slightly sticky but not too soft.
• Cut off a small piece of dough and using your hands, roll it into a long rope (like a snake), about an 1" thick.
• Using a sharp paring knife, cut the whole rope into equal pieces about 3/4- 1" in length.

THREE WAYS TO GET GNOCCHI RIDGES

By hand

• Without pressing too hard, place two fingers on top of one piece of gnocchi and pull it towards you until it turns over on itself.
• NIna used to hold her index and middle fingers tight together to roll out gnocchi. Sometimes she'd add her ring finger to the mix if we had cut the dough too big.

With a gnocchi paddle or board

• Ever seen a wooden small board that has very fine ridged lines carved in it? That's a gnocchi board.

With a fork

• You can use the tines of a fork to make the ridges in gnocchi. Press lightly using the back of a fork on the uncooked gnocchi pieces and roll it towards you making the ridges.
• Remove the cut and ridged gnocchi to a floured baking sheet in a single layer and lightly sprinkle with more flour.
• Repeat the cutting and rolling process with the remaining dough until you have used all the dough.

Cook gnocchi

• Bring a large pot of salted water to a rolling boil and gently drop the gnocchi into the boiling water. It will immediately sink to the bottom of the pot. Use a wooden spoon to gently stir the gnocchi so it doesn't stick to the bottom
• When the gnocchi float to the top, that's your clue they're about ready. Taste for doneness. They will taste firm but not mushy. Fluffy and not hard.
• Transfer cooked gnocchi to a heated serving bowl and lightly sauce. Serve immediately with lots of freshly grated Parmesan cheese and love!