Easy Homemade Gnocchi Without a Recipe (3 ways)

Remove and peel. Mash the potatoes (2–3 lb) into a large pot via a ricer or hand masher until smooth. Cool just enough to touch.

Add in egg (1 large) and mix until thoroughly combined then a generous pinch of salt.

Start mixing in all-purpose flour (1 ½–2 cups) until just combined. Add flour intermittently until it turns into a smooth bouncy dough.

Divide into four even pieces, dust and begin rolling into a long tube and 0.75 inch thick.

Cut into 1 inch long segments. Refrigerate until ready to use or serve as is.

Roll along a gnocchi press or use a fork to press in for the gnocchi design.

Boil until the gnocchi begins to float and serve with desired sauce.

Add pine nuts (⅓ cup) to a cold pan and heat over medium, stirring frequently, until lightly toasted. Set aside.

In a blender, add basil leaves (2 cups) (packed) garlic (3 cloves), Parmigiano Reggiano (1 cup) salt and pepper to taste and toasted pine nuts (⅓ cup). Begin blending and add a small splash of water ( splash) only as needed to loosen the mixture. Be careful not to overdo it—it should be thick, not runny.

While blending, stream olive oil (½ cup) until smooth and creamy. Optionally, add a bit more oil for a creamier texture.

Transfer pesto to a container immediately. If not using right away, place in an ice bath to preserve the bright green color (pesto oxidizes quickly)

Cook gnocchi - Bring a pot of water to a boil and season generously with kosher salt. Add about 10 gnocchi per person. Boil until they float (about 1 minute or less), then remove with a spider or slotted spoon.

Toss with Pesto - Place hot gnocchi in a bowl. Add a generous spoonful of pesto and a splash or two of pasta water. Stir vigorously until the sauce emulsifies and evenly coats the gnocchi.

Plate in a shallow bowl. Top with extra pesto, fresh grated Parmigiano Reggiano, and fresh cracked black pepper.