Gnocchi

Ingredients

Directions

1. Pierce the potatoes with a fork and bake at 400°F (205°C) for 45–60 minutes, or until completely tender.
2. Let the potatoes cool slightly, then peel them and mash until smooth.
3. Spread the mashed potatoes onto a clean work surface and let cool until just warm.
4. Add the egg and salt, then gradually work in the flour until a soft dough forms. Avoid overworking the dough.
5. Divide the dough into several pieces and roll each piece into a long rope about 3/4 inch thick.
6. Cut the ropes into 1-inch pieces. Lightly roll each piece across the back of a fork to create ridges.
7. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2–3 minutes.
8. Remove the cooked gnocchi with a slotted spoon and set aside.
9. Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds.
10. Add the gnocchi and cook for 2–3 minutes, tossing until coated in the garlic butter and lightly golden.
11. Add the Parmesan and parsley, toss to coat, and season with salt and black pepper to taste.
12. Serve immediately with additional Parmesan if desired.