For potato gnocchi, gather 2 1/2 pounds potatoes, 1 3/4 cups flour, 1 large egg and coarse salt. Boil dumplings for two minutes. A second preparation uses 2 large potatoes, 1 cup flour, 1 egg, 1/2 cup Gruyere, salt and pepper. Cook for equal time, removing with a slotted spoon.
For both recipes, boil the potatoes in salted water until they're fully cooked, roughly 35 to 40 minutes. Once they're finished, pass the potatoes through a ricer, and allow them to cool completely. The first recipe instructs to sprinkle the potato with the flour, then add 2 teaspoons of salt and the beaten egg. Knead the dough for roughly four minutes, being careful not to overwork it. Split the dough into eight equal lengths, then cut each length into 1/2-inch pieces, ridged with the back of a fork. Boil in salted water as directed.
For the second recipe, add the Gruyere cheese, flour, salt and pepper to the cooled potatoes. Next add the beaten egg, and work into a similar, slightly sticky dough. Cut the final dough into six equal pieces, and roll each into a 1/2-inch diameter rope. With floured hands, cut each rope into 1-inch pieces, then ridge each piece with the back tines of a fork as with the previous recipe.
Finished gnocchi can be served with a wide variety of sauces, such as an herbed butter preparation or traditional Italian tomato sauce.