Thread by @MSignorile

Gnocchi (from baked, not boiled potatoes).

4 medium to large potatoes (3 lbs -- so, if smaller potatoes, it will be one or two more).
2 cups of flour
1 large egg
salt (teaspoon)
pepper (teaspoon)
I tablespoon olive oil

Bake the potatoes (with the skin, after pricking with fork) in pre-heated over at 400 degrees for about 65 to 70 minutes.
Let them cool for 10 minutes.

Cut the potatoes in half and scoop out the inside with a spoon (comes out easy), into a big bowl. (You can eat the skin separately or do whatever you want).

Mash the potatoes until no lumps.

Beat the egg, and pour it in the bowl with the potatoes, add the flour, salt, pepper and oil.

Then use your hands (Obviously, wash your hands first!)

Combine everything really well until you have a big ball of dough.

Now separate it into 4 smaller balls.

Then you need a big counter.

You roll out the ball (one at a time) and it's so long that you need to cut it in half eventually, and just roll each half, one at a time.

It looks something like this.

You just roll until the roll is about 1/2 inch thick. Then you cut with a knife to make each piece of gnocchi, one inch in length each. Put them on a tray that has a bit or flour on bottom.

This is what it will look like.

Then you do the same with the other 3 balls.

It should fill two trays like the one in the photo. Feeds 4 to 6, but maybe less, depending on you.

They should go in fridge for an hour or so, or until you’re ready to cook them — which should be that night. Otherwise freeze them.

When ready, boil water, big pot. You drop a few in the water at a time, maybe 15 at a time, and they are done when they float to the top.

Then you take them with a strain them out with spoon, put in a bowl and put more in the water, until you finish.

Now, sauce…. I often just use butter (or butter substitute) and fresh sage.

But, last week, I whipping up this sauce...

I cooked some scallion and green beans in a few tablespoons of olive oil.,

Then added two chopped plum tomatoes (use every bit of juice), cooked them down a while, some basil, salt, pepper.

Poured over gnocchi and then squeezed lemon over it.

Then romano cheese, grated.

Delicious! And all really easy! Does take time though, rolling, etc., but it’s fun.

And I should have added — if you use butter and sage, also of course put grated cheese on top.

Good luck!

Oh, one other important thing — when you roll out the dough on the counter, make sure the surface is floured lightly.