Directions

1. 1

   Boil potatoes until very tender, then drain and pass through a ricer or mash thoroughly until smooth. Spread on a clean work surface to cool slightly, about 5 minutes. You should have approximately 3 cups of pureed potato.

2. 2

   Create a well in the center of the cooled potatoes and crack the egg into it. Add 1 teaspoon of salt and begin mixing gently with a fork, drawing flour from the perimeter as you work.

3. 3

   Gradually add flour, about ¼ cup at a time, working the mixture with your hands or a wooden spoon until a soft dough forms. The dough should be moist and tender but hold together. You may not need all 2½ cups of flour—add only enough so the dough is workable but not sticky. Handle lightly to keep the gnocchi tender.

4. 4

   Lightly flour your work surface. Divide the dough into 4–6 portions. Roll each portion into a rope about ¾ inch thick, then cut into 1-inch segments. Gently press each piece with the tines of a fork to create a slight indent if desired, though this is optional.

5. 5

   Bring a large pot of salted water to a boil. Working in batches to avoid crowding, drop the gnocchi into the water. They will sink initially, then float to the surface as they cook. Once floating, simmer for 2–3 minutes more until they rise to the top and become light and tender. Remove with a slotted spoon and transfer to a warm serving dish.

6. 6

   While the gnocchi cook, melt the butter in a large skillet over medium heat. Add the breadcrumbs and toast, stirring frequently for 5–7 minutes until golden brown and fragrant. If desired, add a pinch of remaining salt to taste.

7. 7

   Pour the warm butter and toasted breadcrumb mixture over the cooked gnocchi and gently toss to coat evenly. Serve immediately as a warm, comforting main course.