1 lb 7 oz (700 g) Idaho potatoes, whole and unpeeled (about 2 large)

1 egg

3 cups (750 ml) flour, approximately

2 teaspoons (10 ml) salt

1/2 cup (125 ml) Parmigiano-Reggiano cheese, grated

Parmigiano-Reggiano cheese, for garnish

Place the potatoes in a saucepan and cover with cold water. Season with salt. Cook until tender. Drain. Let cool and peel. Purée the warm potatoes through a potato ricer, or, crush with a masher. Refrigerate for 1 hour.

Make a well in the centre of the cold potatoes. Break in the egg and stir to combine. Add the flour, salt, and Parmesan cheese. Stir to combine.

On a work surface, knead the potato dough until it becomes soft and smooth. Add flour, if necessary. Let stand for 30 minutes. Divide the dough into quarters. Make four 1-cm (1/2-inch) in diameter cylinders. Immediately cut each roll into 1-cm (1/2-inch) pieces. Dust with flour. Press each piece of dough with your finger or roll between two forks. Place the gnocchi on a floured baking sheet.

In a large pot of salted boiling water, cook the gnocchi, one portion at a time, for 4 to 5 minutes or until they float to the surface of the water. Drain and toss in the hot sauce. Garnish with Parmesan cheese.

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