1-Gathering and Preparing Ingredients First, cook the potatoes with skins on in boiling water or steam until tender, then let them cool enough to handle. This step helps prevent excess water absorption, keeping your gnocchi light. Once cooled, rice the potatoes using a potato ricer for a smooth texture, then combine them with flour and the slightly beaten egg.

2-Forming the Gnocchi Divide the dough into 6-8 pieces, roll each into a long snake on a floured surface, cut into one-inch pieces, and place them on a floured pan. Flour your hands and surfaces to avoid sticking, which makes the process easier and ensures even shapes.

3-Making the Sauce Bring a large pot of salted water to a boil. In another pan, melt the butter, add the garlic, and cook until fragrant. Whisk in the tablespoon of flour, then add milk and cream, whisking until smooth, and simmer until thickened. Stir in salt, pepper, and parmesan cheese for a creamy finish.

4-Cooking and Serving Cook the gnocchi in boiling water in batches until they float to the surface, then remove with a slotted spoon, drain thoroughly, and combine with the sauce. For the best results, cook in batches for even cooking and serve immediately topped with freshly ground black pepper.