Gather ingredients: potatoes, salt, flour, egg (optional but common), and optional add-ins like grated parmesan and black pepper
Preheat oven to 400°F / 200°C (optional) or plan to boil potatoes
Choose potatoes: starchy potatoes (russet/yukon gold)
Bake potatoes: poke with a fork, bake until very tender, cool completely
Or boil potatoes: boil unpeeled until very tender, drain, steam-dry briefly, cool completely
Peel potatoes and rice or mash until smooth
Season potatoes with salt; add black pepper and optional parmesan
Add egg if using, then mix until combined
Add flour gradually until dough is soft but not sticky (use minimal flour)
Divide dough into portions and roll into ropes about 3/4-inch thick
Cut into pieces about 3/4-inch to 1-inch
Shape: lightly roll each piece over a fork or gnocchi board to create ridges (optional)
Dust a baking sheet with flour and place shaped gnocchi in a single layer
Cook immediately: bring a large pot of salted water to a gentle boil
Cook gnocchi in batches: boil until they float, then cook 30–60 seconds more
Remove with a slotted spoon and toss with sauce immediately
Serve with melted butter and sage, tomato sauce, pesto, or your preferred sauce
Make-ahead/freezer: freeze on a tray until solid, then store in a freezer bag; cook from frozen by boiling until they float and are heated through