1. Lightly flour a very clean, dry countertop or working surface
2. Bring a large pot of salted water – with two rough chopped cloves of garlic – to a rolling boil
3. Peel four russet potatoes, quarter and add to boiling water
4. Drain and allow to cool
5. Using a potato ricer, loosely mash cooled potatoes and garlic onto working surface
6. Make a well in the center of the cooled potatoes
7. Add egg into well
8. With very clean hands, incorporate potato and egg mixture
9. Flatten mixture on surface to about 1/2 inch thick – pretty doesn't matter
10. In a separate bowl, combine flour, baking soda, pepper and smoked paprika
11. Liberally sprinkle 1/2 of flour mixture over potatoes
12. Incorporate and flatten again
13. Sprinkle remaining flour mixture and incorporate again
14. Slice dough into eight strips
15. Roll each strip until each is about the same approximate size
16. Cut each strip into pieces approximating the first joint of your middle finger
17. Flour lightly
18. Roll each gnocchi piece down the tines of a fork positioned upside down on your working surface to create groovy grooves that sauce completely loves
19. Or, with clean hands, make a thumb indent into each gnocchi – doesn't have to be smooshed – just an indent
20. Add gnocchi to boiling water and cook for an additional 2-3 minutes once they float
21. Drain well
22. Finish in butter
23. Sauce
24. Serve
25. Enjoy

The origin of the gnocchi recipe is believed to date back centuries to Italy and is derived of the "nocchio," meaning a knot in wood or a knuckle – think "Pinocchio" – the little wooden boy who comes to life. Gnocchi are soft dough dumplings made from a few simple, basic ingredients including flour, potato and egg – although historically, it is believed an early substitute for potatoes was breadcrumbs.

A quick, easy make, gnocchi is a great way to turn left over hum drum mashed potatoes into the feature star with the addition of flour, egg, a few spices and – promise not to tell anyone – a small assist with the addition of baking soda to make these heavenly little pillows that much lighter and fluffier. Like many pasta and/or dumpling recipes, gnocchi tells you when its ready as your dumplings simply float to the top and can be removed using a slotted spoon or colander.

Beyond their light, fluffy, pillow-soft texture, the signature of a gnocchi recipe is the grooves that makes sauces – be they tomato, cream or a deep hunter's sauce – clingier than a toddler on the front steps of a daycare.

Easy to make and even easier to eat – your homemade gnocchi recipe is an easy way to transform leftovers into the main attraction – and may we be so bold as to suggest a creamed spinach sauce?

We are cooking now, please wait for it to come out. It will be delicious.