Boil 1 kg of potatoes until a knife can pass through them, peel them, let them cool. Press the potatoes through a potato masher into a mound on a flat working surface. In the center of the mound make a hole.

Add an egg, a shot of extra virgin olive oil, 1 Tbsp of salt and scramble the egg in the center with a fork. Using your hands, slowly incorporate the surrounding potato into the scrambled egg.

Once homogenous, pour 1 kg of “0” flour in front of your mound of potatoes. Incorporate the flour into the potato little by little, until you eventually get one homogenous big ball of dough.

Cover your surface with a thin layer of semolina flour. Using a large knife or [pastry chopper cut off a fist-sized portion of dough. Roll that portion into a log about 1 inch in diameter. Using a knife, cut the log into individual thimble-sized pieces. *If you do not have a wooden gnocchi maker, move onto step 6.

Tilt the wooden gnocchi maker downwards, and beginning at the top of the gnocchi maker, lightly press the piece of dough downwards making it do a somersault onto a lightly floured (semolina flour)  tray. Repeat until all gnocchi are done. *Do not lay the gnocchi down on top of each other but instead let them all have their own individual spaces; if the gnocchi touches one another they will stick together causing clumps of gnocchi when cooked.

In a large pasta pot, add 6 cups of water, 3 hefty pinches of salt, and bring to boil. Once boiling, add a shot of olive oil. Drop the gnocchi gently into the boiling water, 2 handfuls at a time. Once they bob to the top (approx. 2- 3 minutes), remove them with a slotted spatula. Add the next batch until they are all cooked.

Combine with hot tomato sauce, pesto, or sage and butter. Eat as soon as possible and, of course, enjoy!