Gnocchi

Name: Gnocchi
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Russet potatoes; 6 large Egg yolks; 1 cup Grated Parmesan cheese; 1 tsp Salt; 1/2 tsp Ground black pepper; 2 cup All purpose flour

Andi Perry Gowin @cook_3064577

Poulsbo, Washington

This is one batch of gnocchi, approximately 110 pieces.

Andi Perry Gowin @cook_3064577

Poulsbo, Washington

This is one batch of gnocchi, approximately 110 pieces.

Saved

Ingredients

1 hour 30 mins

6 servings

2 lbRusset potatoes
6 largeEgg yolks
1 cupGrated Parmesan cheese
1 tspSalt
1/2 tspGround black pepper
2 cupAll purpose flour

Saved

Steps

1 hour 30 mins

1

Preheat oven to 425?F. Cover baking sheet with coarse salt. Place potatoes on salt-covered baking sheet. Bake potatoes at 425 for 45-60 minutes until slightly over-baked.
2

When cool enough to handle, cut potatoes in half and scoop potato out of the skin. Save skins for another use or discard.
3

Put potatoes through a ricer or food mill, or grate with the large holes of a box grater. You should end up with about 2 cups of potato.
4

On a counter or in a large bowl, make a well in the potatoes. Place egg yolks into the well. Add the cheese, salt and pepper. Lightly combine with your hands. Add in flour, a bit at a time, to the mixture, pushing your fist into the center, and turn the mixture onto itself. The mixture will come together as a soft dough. Add enough flour until the dough is not too sticky. When the dough is the correct consistency you will be able to roll a small piece of the dough on a floured board into a snake and it will hold together. Some like their gnocchi more dense. If you prefer this you can work the dough more to get a denser dough.
5

Cut the dough into 4 pieces. On a floured board, roll each piece into 1/2 diameter snake. Cut each snake into 1/2 slices.
6

Lightly press the floured edge of a piece of dough onto the back of a fork.
7

Then roll the dough back down to the board. You will see the fork marks on the pillow of dough.
8

Place the gnocchi pieces onto wax or parchment paper. Place a fan, set on low, in front of the gnocchi pieces for 15 minutes. Turn each piece over and dry for another 15 minutes in front of the fan.
9

Bring a large pot of salted water to a boil. Place about 1/2 the gnocchi into the pot to cook. Cook about 3-4 minutes, or until the gnocchi floats to the top. With a hand strainer, pull the gnocchi out of the boiling water, placing in a dish. Drizzle a bit of olive oil on the gnocchi and toss lightly. Cook the balance of the gnocchi in the boiling water.
10

When all the gnocchi is cooked, serve with your favorite sauce. You can also pan fry the cooked gnocchi for a crunchy texture.
11

If you want to freezer the gnocchi for another day, place the baking sheet with the dried, uncooked dough into the freezer. After frozen, the gnocchi can be placed into freezer bags and kept for another day.