Gnocchi is an Italian type of pasta with a simple recipe: perfect for while you’re stuck at home in quarantine. 

noun (used with a singular or plural verb). [ nok-ee, noh-kee; Italian nyawk-kee ]

a dish of little dumplings made from potatoes, semolina, flour, or a combination of these ingredients.

Ingredients: 

2 large russet potatoes

1 1/2 cups all purpose flour plus more for dusting

1 egg

1. Bring a large pot of salted water to a boil.
2. Peel the potatoes, cut them in thirds, and add to the pot.
3. Boil the potatoes for about 20 minutes until they are tender but firm (slide a knife into a potato and if it goes in easily, they are done); drain.
4. Put the potatoes in a large bowl and mash using a fork while they are hot.
5. Let the potatoes cool.
6. Arrange the mashed potatoes in the bowl so that there is a well in the middle. Pour egg into the well and whisk.
7. Mix the egg and potatoes with hands.
8. Slowly add in the flour in small amounts mixing with hands until all the flour and potatoes are fully incorporated. 
9. Lightly knead the dough on a floured surface; the dough should be moist and smooth. If it is sticky, add more flour.
10. Divide the dough into eight pieces and roll each section into a snake-shaped rope, roughly the thickness of your thumb. Cut the rope into 1/2 inch long pieces.
11. To shape the gnocchi, take a piece and roll it along the back of a fork with your thumb to create tiny ridges in the gnocchi. 
12. Boil a large pot of water. Only put a handful of gnocchi (about 20) in the boiling water at a time. Once gnocchi rise to the surface, they are ready to take out; this will happen quickly. 
13. Mix the gnocchi with a sauce of your choice. It goes well with alfredo, tomato, and pesto sauces.

Enjoy!