Potato Gnocchi Recipe
Potato Gnocchi
“potato pillows”
Turns out there are many types of Gnocchi in the world - but perhaps one of the most well-known is made from potatoes. Delicious, pillowy-soft homemade gnocchi is on a different level of its own. Once you try it, it will be a return-to recipe for life. Extremely satisfying to make on a lazy afternoon.
Ingredients
2 pounds russet potatoes
2 egg yolks
salt
1 cup flour
Instructions
Step One
Preheat the oven to 400 degrees and roast the potatoes until just tender. Time will depend on the size of your potatoes.
Step Two
Let the potatoes cool enough to be able to peel them. In either a potato ricer or a food mill process the potatoes. Or you can also mash them in a bowl until finely ground.
Step Three
In a large mixing bowl, squeeze the egg yolks over the prepared potatoes and add a few good pinches of salt. Add the flour. Carefully and very delicately mix the dough until JUST combined. Make sure to not overwork the dough or knead it — this will result in chewy gnocchi instead of fluffy pillow consistency.
Step Four
Line a baking sheet with parchment paper and lightly dust with flour. Lightly dust your pasta work surface with flour. Take your dough ball out of the bowl and divide it into four sections. Working with one section at a time roll the dough into a 3/4 inch thick rope. Try to make the thickness of the rope as consistent as possible. Cut the rope crosswise into 3/4 inch pieces. If you have a gnocchi board, you can use your thumb to press the pieces into the classic gnocchi shape, or you can roll them across the back of a fork to achieve the look of ridges.
Repeat the process with the remaining 3 dough sections.
Step Five
You can either cook this gnocchi right away for your gnocchi dish, with whatever recipe calls to you, or you can freeze them for later use. If freezing them, freeze them on the baking tray in a single layer, and once frozen, you can put them all together in a bag. When you go to cook them, cook them straight from frozen. Do not defrost.