Instructions

1. Boil the potatoes in a large pot of salted water until tender, about 20 minutes. To test, a fork should easily pierce through.
2. Drain the potatoes and let them cool slightly. Once cool enough to handle, peel off the skin and mash them using a potato masher or ricer for a smooth texture.
3. In a large mixing bowl, combine the mashed potatoes, 1 1/2 cups of flour, beaten egg, salt, grated Parmesan cheese, and chopped basil. Mix until the ingredients are well combined and a dough forms. If the dough is sticky, gradually add more flour until it reaches a workable consistency.
4. Transfer the dough onto a floured surface and gently knead it until smooth, being careful not to overwork it to maintain the light texture.
5. Divide the dough into small portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into small pieces, about 1 inch long. Use a fork to create ridges on each gnocchi, which helps the sauce cling better.
6. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water. They are ready when they float to the surface, about 2-3 minutes.
7. Remove the cooked gnocchi from the water using a slotted spoon and transfer them to a serving dish. For added flavor, drizzle with olive oil to prevent sticking.
8. Serve the handmade gnocchi with your choice of marinara sauce, pesto, or creamy Alfredo sauce. Garnish with additional grated Parmesan cheese and chopped basil, if desired.