Chef John's Potato Gnocchi

Ingredients

• 1 large russet potato
• pinch of salt
• 1 egg , beaten
• 0.5 cups all-purpose flour , plus more as needed
• 1 cup marinara sauce , heated, or more as needed, divided

Instructions

1. 1

   Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.

2. 2

   Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.

3. 3

   Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.

4. 4

   Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.

5. 5

   Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork's tines to form ridges.

6. 6

   Heat marinara sauce in a skillet while you cook the gnocchi.

7. 7

   Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.

8. 8

   Serve topped with grated cheese.