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Rice the potatoes and sprinkle with flour. Make a well and pour in egg, salt and seasonings.
Roll the dough into four ropes and cut each rope into 3/4-in., thimble-sized dumplings.
Press each piece between your thumb and a floured fork to make grooves for catching butter or sauce.
Bring a large pot of water to a boil so you’re ready to cook the gnocchi when shaping is complete.
Refrigerate the dough until it is chilled for easier handling. If there is a high butter…
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Lightly coat an 8-in. nonstick skillet with nonstick cooking spray; heat over medium heat. Pour…
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