<p>Don’t let the pillowy texture fool you—achieving restaurant-quality gnocchi at home is a breeze. Gnocchi, or the singular gnocco, are potato-based pasta bites smothered in a delicious, creamy sauce. Gnocchi is as versatile as it is tasty. Making them at home has never been easier.</p>
<p>While some recipes will insist you need a gnocchi board, the classic fluffy texture and ribboned appearance can be achieved with a simple kitchen staple: a fork.</p>
Ingredients
4 large russet potatoes
1/4 cup puréed vegetables (spinach, kale, beets, etc)
2 cups all-purpose flour, more for work surface
1 large egg
2 teaspoons sea salt
Directions
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Peel potatoes and chop evenly. Similar sizes will allow for even cooking time. Add to a pot and cover with water. Boil until tender, about 30-40 minutes.
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Immediately mash or pass through a potato ricer into a large bowl. Use a fork to ensure there are no lumps.
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Once smooth, add flour, salt, puréed vegetables, and egg. Combine.
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Sprinkle the work surface with flour. Place the dough on the work surface and knead until soft, roughly 2-3 minutes.
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Divide the dough into equal pieces, rolling out into ropes, about 1/2 inch thick.
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Use a sharp paring knife to cut into 1/2 inch pieces. Roll the gnocchi across the back of a fork to give it the characteristic grooves.
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Cook gnocchi in a large pot of salted water until they float, about 2 minutes.
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Coat in sauce and enjoy.