Boil the potatoes: Start by peeling and quartering about 2 pounds of potatoes. Boil them in salted water until fork-tender, roughly 20 minutes.

Mash the potatoes: Drain the cooked potatoes and let them cool slightly before mashing them into a smooth consistency.

Combine ingredients: In a large bowl, mix the mashed potatoes with 1 cup of all-purpose flour, an egg, and a pinch of salt. Stir gently until a soft dough forms.

Form the gnocchi: On a floured surface, divide your dough into small portions. Roll each piece into long ropes about ½ inch thick, then cut them into bite-sized pieces.

Cook the gnocchi: Bring a pot of salted water to a gentle boil. Add your gnocchi in batches; they’re done when they float to the surface—about 2-3 minutes.

In a skillet over medium heat, melt 2 tablespoons of butter and pour in 1 cup of heavy cream. Stir in the zest and juice of one lemon, allowing it to simmer for about 5 minutes until slightly thickened.

Gently add the cooked gnocchi to the lemon cream sauce, tossing to coat each piece evenly. Cook together for another minute or so.