Potato Gnocchi (Edit recipe)

Gnocchi:

1. Cook the Potatoes. Place the potatoes (whole and unpeeled) in a large pot of water. Bring to a boil and cook until fork-tender. Drain and allow the potatoes to cool until they are comfortable to handle.
2. Peel and Grate. Once cooled, remove and discard the skins. Grate the potatoes using a box grater into a large bowl. This helps create light, fluffy gnocchi.
3. Make the Dough. Add the egg to the grated potatoes. Begin adding the flour gradually, mixing gently until a soft dough forms. The dough should be smooth and slightly tacky but not sticky. (You may not need all the flour — stop once the dough holds together.)
4. Roll and Cut. Working in portions, roll the dough into long ropes about ¾-inch thick on a lightly floured surface. Cut into bite-sized pieces.
5. Freeze or Cook. To freeze: Arrange the gnocchi in a single layer on parchment-lined baking sheets. Freeze until solid, then transfer to freezer-safe bags.
6. To cook immediately: Proceed to boiling.
7. Cook the Gnocchi. Bring a large pot of well-salted water to a boil. Add gnocchi (straight from frozen if needed). Cook until they float to the surface, then let them cook for an additional 30–60 seconds. Remove with a slotted spoon.

Serve:

1. Serve hot with homemade sauce and meatballs, or toss simply with butter and salt for a classic, comforting finish.

Tips:

1. Avoid overworking the dough to keep the gnocchi light and tender.
2. Freezing them ahead makes holiday meals stress-free without sacrificing tradition.