A favorite of many, these Italian potato dumplings should be light and pillowy in texture.
2lb Russet Potatoes
1-1/4 cup All-Purpose Flour (plus more for dusting)
2 teaspoons Kosher Salt
1/4 teaspoon White Pepper (freshly ground)
For best results, process the cooked potatoes while hot and use a potato ricer. After forming the gnocchi, refrigerate and cook within 2 to 3 hours or freeze for up to 1 month. To freeze, lay gnocchi on a sheet pan and place in the freezer. Once they’re frozen, gently scrape them off the sheet pan and place in an airtight container.
Preheat oven to 400 degrees and place a rack in the center.
Prick potato skins several times with a fork and place on a rimmed baking sheet. Bake potatoes until easily pierced with a sharp paring knife, about 50 to 60 minutes.
Remove potatoes from oven. Using a kitchen towel and paring knife, carefully peel hot potatoes and immediately process with a potato ricer or food mill onto a rimmed baking sheet. Let riced potatoes cool completely, about 15 to 20 minutes.
Sprinkle cooled potatoes with flour, salt, and pepper and knead into a smooth and moist dough. If dough feels sticky, incorporate up to another 1/4 cup flour.
Place dough on a lightly floured work surface and cut into fourths with a bench scraper.
Roll each portion into a long rope about 3/4 inch in diameter. Using the bench scraper, cut the rope into 1-inch long pieces.
Roll each piece with your thumb, forming an indentation on one side, or roll the gnocchi over a gnocchi paddle or the back of a fork. Set the gnocchi on a lightly floured baking sheet, and cover with a kitchen towel as you form the remaining gnocchi.
To cook gnocchi, fill a large pot with water and heat on high heat to a simmer. Generously salt the simmering water and add gnocchi in batches. Cook until they rise to the surface, about 2 to 3 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to a large serving bowl.
To serve, toss gently with sauce and garnish of your choice and serve immediately.