For the longest time, I really thought I hated gnocchi. I think, at least in the U.S., gnocchi have a reputation for being difficult to make, so most people just buy the premade ones. These, however, are dense, gummy, and sit heavy in your stomach.

Once I dared to make them, though, it was clear that gnocchi are fast, simple, and a thousand times better when homemade. When made properly, gnocchi are airy and light, and don’t leave you feeling uncomfortably full after eating.

There are a bunch of ways to prepare and dress gnocchi, but this recipe serves them alla sorrentina - baked in a light tomato sauce with pieces of perfectly melted mozzarella throughout. It’s a simple but flavorful dish, and one of my all-time favorite comfort foods, especially when it’s cold out.

Ingredients:
500g potatoes*
200g 00 flour
1 egg
salt
Extra-virgin olive oil
2 cloves garlic
500g tomato passata
4-6 basil leaves
250g mozzarella, cubed
Pecorino romano, grated

*Try to choose a drier, instead of a waxy, variety of potato. Choosing potatoes that are on the older side is also great, as older potatoes tend to be starchier.

Start by cooking your potatoes. I boiled them, but you could also bake them. Just make sure, no matter the cooking method, that the potatoes are fork tender. Once cooked, and as soon as they are cool enough to handle, remove the skin. Set aside on a towel (especially if they were boiled) to allow them to air-dry for a few more minutes.

While the potatoes are cooking, you can start the sauce. Add a few tablespoons of olive oil to a pan, and lightly roast, but do not brown, two cloves of garlic. Add in the passata, a healthy pinch of salt, and the basil, and simmer on low for 20 minutes. Be sure to remove the garlic cloves at the end.

Next, while the potatoes are still slightly warm, make the dough. Spread the flour onto your board and squeeze the potatoes through a potato ricer directly on top. Add a generous pinch of salt and the egg.

Begin mixing with a fork, then a bench scraper, and then knead with your hands. Do not overwork the dough, but do make sure all the ingredients are fully incorporated. Resist the urge to add more flour unless it is absolutely necessary - the less flour, the lighter the gnocchi. Keep in mind that the gnocchi will be dusted with flour later to prevent sticking.

Proper kneading can help incorporate air into the gnocchi, which keep things light. As seen in this cross-section, dough that has been properly kneaded is not dense or gummy, but rather full of small, visible air bubbles.
To achieve this, try not to apply very strong pressure. Instead, focus more on the folding and the movement of the dough.
For other doughs, the aim of kneading is to develop the bonds of the flour’s gluten. But for gnocchi, we want to avoid this as much as possible, and incorporate the ingredients gently.

Next, cut off a chunk of dough, dust it with flour, and gently roll into a thick rope. Cut into squares.

You can leave the gnocchi like this, but it’s best to create some texture to help the sauce stick to each piece. I used a ridged wooden board, but you can also roll the gnocchi off of the tines of a fork. Repeat this process until you have gone through all the dough.