Homemade Gnocchi


Source: Archa Wachowicz

1 pound russet potatoes

1 cup flour

1/4 cup grated parmesan cheese

2 egg yolks

1/2 tsp salt

fresh grated nutmeg to taste

white pepper to taste

Bake the potatoes at 425 degrees for an hour, or microwave the whole potato until the flesh is soft (if microwaving, pierce the potato several times with a fork). While warm, press the potato flesh through a ricer. Spread the potato into a circle on a work surface leaving the center empty. Sprinkle the flour over the circle of potato and put the cheese, eggs yolks, salt, and spices in the center. Using your hands, pull the potato and flour into the center and mix the ingredients together. Stop as soon as the potato has absorbed all the ingredients, and it comes together into a smooth ball. Cover the dough with a dishtowel and leave to rest for 30 minutes.

Sprinkle your hands with flour and take small portions of the dough and roll them out between your palms into snakes, about the thickness of your thumb. Cut each snake into 3/4 inch pieces and roll each piece along the back of the tines of fork to create indents that help soak up sauce. Place the gnocchis on a plate dusted with flour until ready to cook.

Bring a large pot of salted water to boil. Reduce the heat to maintain a slow boil, then add the gnocchi. Cook until they float, and continue to cook for another 1-2 minutes. Remove the gnocchi from the water with a slotted spoon. Seve with desired sauce and enjoy!