Prepare the Potatoes

• Peel 3 medium russet potatoes (about 1 pound or 450g) and chop them into roughly 1-inch pieces. Place the chopped potatoes in a large pot, cover with cold water, ensuring there’s about an inch of water above the potatoes.
• Bring the water to a boil over medium-high heat, then reduce the heat slightly and cook for 5 to 10 minutes, or until the potatoes are fork-tender. Avoid overcooking, as this can make them watery.
• Drain the potatoes and let them cool for 10 minutes. To speed up cooling, spread the riced potatoes on a plate or baking sheet and lightly drape with plastic wrap before refrigerating briefly.

Rice the Potatoes

• Once cooled, pass the potatoes through a ricer or sieve into a large mixing bowl. Make sure there are no lumps left; the mixture should be finely mashed and smooth.
• Allow the riced potatoes to cool completely at room temperature before proceeding. Cooling ensures the dough doesn’t become sticky or difficult to handle.

Make the Dough

• Add 2 cups of all-purpose flour (plus extra for dusting), 2 large eggs, and 1 teaspoon of kosher salt to the cooled potatoes. Mix everything together using a fork until a shaggy dough starts to form.
• Transfer the mixture to a lightly floured surface and knead gently by hand until it forms a smooth ball that no longer sticks to your hands. Be careful not to overwork the dough or add too much flour, as this can make the gnocchi dense.

Divide and Shape the Dough

• Divide the dough into 6 equal portions and shape each portion into a ball. Cover the balls with plastic wrap to prevent drying out while you work.
• Working with one ball at a time, roll it into a log about ½ inch thick. Cut the log into ¾-inch pieces.
• To create ridges, which help sauces cling better, press each piece gently against the back of a fork with your thumb, rolling it forward to form a ridged shell shape. Alternatively, use a gnocchi board for a more professional finish.
• Place the shaped gnocchi onto a parchment-lined baking sheet sprinkled lightly with flour, ensuring they don’t stick together.

Cook the Gnocchi

• Bring a large pot of salted water, about 2 teaspoons of salt per quart of water, to a boil over medium-high heat.
• Working in small batches, drop the shaped gnocchi into the boiling water. Cook for 3 to 4 minutes, or until the gnocchi float to the surface. Use a slotted spoon to remove them from the water and transfer to a heatproof bowl.
• Repeat the process with the remaining gnocchi, allowing the water to return to a boil between batches.

Serve Your Gnocchi

• Toss the cooked gnocchi with your favorite sauce, such as brown butter sage, marinara, pesto, or Alfredo, or pair with roasted vegetables for added flavor.
• Finish with freshly grated Parmesan cheese, fresh basil, or fried sage leaves for a finishing touch.