For the gnocchi dough: Boil the potatoes. (Optional: Add a small piece of butter to the potatoes.) Mash the potatoes and let them cool.

Once the mashed potatoes are cool, add the egg, salt, and grated cheese if you like (I add it).

Finally, make a well in the center and add the flour. I used about 1 1/2 lbs (700 grams) at first, then added more as needed (I used about 1 3/4 lbs or 800 grams total). Bring the dough together—do not knead it, as kneading will make you use more flour. (When you bring the dough together, it might seem impossible and you’ll want to add water—don’t! Keep working it patiently until it comes together.)

Once the dough is firm and combined, roll it into ropes and cut into gnocchi pieces as you like. I used a fork since I don’t have a gnocchi board.

This recipe makes enough for 7 or 8 servings. It goes a long way! I served mine with Bolognese sauce, but use any sauce you prefer. I used to think this was complicated, but it’s actually very easy! For example, if you have leftover mashed potatoes, you can use them for this recipe—just reduce the amount of flour and keep the other ingredients the same. Delicious!