Step 1

Scoop the insides out of baked potatoes and press them through a potato ricer fitted with a fine disc onto a clean counter. (If you don’t have a ricer, mash the potatoes until smooth.)

Step 2

Gather the potato into a mound on the counter, sprinkle with salt and let cool, about 15 minutes. Then, pour egg yolk over the cooled potato and sprinkle with flour.

Step 3

Use a bench knife or metal spatula to gently fold the flour and egg into the potatoes until combined (it will not look like dough at this point).

Step 4

Gently squeeze, knead and pat the dough until it holds together and resembles biscuit dough or cookie dough. The dough will be a little sticky; if it’s very sticky, add more flour, about 1 tablespoon at a time, as necessary. Be careful not to overwork the dough as overworked dough will yield tougher gnocchi.

Step 5

Pat the dough into a 1 1/2-inch-thick disk and then divide it into 4 equal pieces.

Step 6

Working on a lightly floured surface with lightly floured hands, roll each portion into a 24- to 26-inch-long "snake," 1/2 to 3/4 inch wide. Start at the center of the dough and roll out using your fingertips and very light pressure; gently pull the dough out as you roll.

Step 7

Cut the snake into 3/4-inch pieces.

Step 8

Use your fingertip to make an indentation (or "dimple") in the center of each gnocchi. Place the gnocchi on a lightly floured baking sheet as they are made. Cook about one-quarter of the gnocchi at a time in a large pot of boiling water. When they float to the top, transfer to a parchment- or wax-paper-lined baking sheet. Serve warm tossed with sauce or in your favorite recipe.

Use this technique to make perfect gnocchi with the following recipes!

Carrot-Potato Gnocchi

Try serving this twist on a classic gnocchi recipe with either a brown butter sauce or a Parmigiano-Reggiano cream.

Click here for the recipe: Carrot-Potato Gnocchi

Gnocchi With Zucchini Ribbons & Parsley Brown Butter

Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan.

Click here for the recipe: Gnocchi With Zucchini Ribbons & Parsley Brown Butter

Gnocchi With Tomatoes, Pancetta & Wilted Watercress

We use just a touch of pancetta-cured Italian-style bacon to balance the sweet tomatoes and peppery watercress. Make it a meal: A salad tossed with a red-wine vinaigrette completes dinner.

Click here for the recipe: Gnocchi With Tomates, Pancetta & Wilted Watercress

Skillet Gnocchi With Chard & White Beans

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

Click here for the recipe: Skillet Gnocchi With Chard & White Beans

Skillet Gnocchi With Shrimp & Asparagus

The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta.

Click here for the recipe: Skillet Gnocchi With Shrimp & Asparagus

Homemade Potato Gnocchi

Traditional homemade gnocchi are made with just potato, flour, egg and salt. Be sure not to work the dough too much or the gnocchi will be tough. Toss them with your favorite sauce and dinner is served!

Click here for the recipe: Homemade Potato Gnocchi