Cook your potatoes unpeeled – it takes 30 minutes. To get a melt-in-your-mouth texture, it is has increased importance to choose the right kind of potatoes; to make your gnocchi perfect, use starchy russet potatoes.
When done, remove the pot from the heat and pour off the hot water, take your hot potatoes and peel off their skins. To avoid skin burns, stick a fork deep in your potato to fix it. Hold the fork with he potato with your preferred hand, take a small sharp blade knife and slice around the potato skin in a circular motion with your other hand. Sprinkle a small amount of flour and salt onto the kithen counter, use a potato masher or ricer to mash your potatoes then place it on your kitchen counter.
Use your hands to gently bring the dough together.
Shape small portions of the dough (2.2 lb potatoes makes approx. 8 small portions) into long “snakes” (about 3/4 in. diameter). Remember to shape dough with gentle motions, and to flour your kitchen counter heavily.
Use a sharp knife to cut out 2-3 cm long square bites.
Italians use a traditional wooden gnocchi board or the back of a fork (as the picture below shows) to indent gnocchi dough bites.
Let your dough segments rest for 15 minutes. Bring a pot of water to a rolling boil, add salt when the water is rolling. Put some gnocchi into the water and wait until they come back to the surface. When they do, they’re ready.