2 large Russet potatoes
1 egg
1 cup flour
Kosher salt

Bake the potatoes on a sheet pan with salt at 375° for one hour. When the potatoes are cooked, cut in half and spoon out the pulp.

Pass potatoes through a ricer.

Working the dough quickly, so it stays warm and soft, add ¼ cup of flour and the egg. Mix it together and add the necessary flour so it doesn’t stick to your fingers anymore and roll it into a big bread loaf.

Cutting a small amount of dough at a time, roll it into small cylinder, about ½ inch or less, and then into small dices, and roll the dumplings gently with some flour.

Working in small batches, boil the gnocchi in hot salted water and cool down quickly in iced water.