- 2 pounds potatoes, Yukon Gold or Russet
- 3/4 tsp salt
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- Preheat oven to 400°F.
- Use a fork to pierce potatoes in several spots. Bake directly on the center rack of your oven for 45 minutes to 1 1/4 hours, or until tender. Remove to a wire rack and let stand for 15 minutes.
- Scoop the insides out of the potato skins mash until smooth Gather the potato into a mound on the counter, sprinkle with salt and let cool for about 15 minutes.
- Boil a large pot of water
- Beat egg yolk and pour egg over the mashed potato. Then sprinkle 1 cup flour on top. Gently fold the flour and egg into the potatoes with a spatula until combined but not doughy. Gently squeeze, knead and pat the potato "dough" until it holds together. If it’s very sticky, add more flour, about 1 tablespoon at a time, as necessary. It should remain a bit sticky. Do not overwork the dough.
- Roll the dough into a 1-inch-thick rectangle, and then divide it into 4 equal pieces. On a floured surface, roll each portion into a 2-foot long tube, about 1/2 to 3/4 inches wide.
- Start at the center of the dough tube and roll out yo make a thinner "snake", using your fingertips and very light pressure. Cut the snake into 3/4-inch pieces. Make a "dimple" with your finger in the center of each gnocchi.
- Place the gnocchi on a lightly floured baking sheet as they are made. Repeat with remaining dough.
- Boil a large pot of water. Bring down to a simmer at medium heat. Add about one-quarter of the gnocchi at a time. When the gnocchi float to the top, transfer to a parchment or wax paper-lined baking sheet. Continue boiling the gnocchi in batches until they are all cooked. Serve immediately with your favorite sauce.
Source: Eating Well
Photo Source: Life is Grand / Flickr