Monday, August 6, 2012
2 lbs potato
(You want a fairly mealy, baking potato; russets work well.)
2 egg yolks, beaten
1½ C flour
Bake the potatoes (350°, about an hour). Let them partially cool; while they're still warm -- easier to work with at that point -- scoop the potatoes from the skins. Pass them through a ricer, of finely mash them with a fork, then fluff them a bit.
Add flour, egg yolks, and salt to potatoes; mix until a dough ball forms (don't over-mix).
At this point, the gnocchi are ready to be cooked; but you can also lay them out flat on a baking sheet, freeze them, then put them in air tight plastic bags/containers to freeze for cooking later.
To cook the gnocchi, simply boil them in lightly salted water like you would any other pasta. Depending on the thickness, 3-7 minutes should fully cook fresh gnocchi (slightly longer for frozen/thawed gnocchi). Generally...when they rise to the surface, they're done!
Serve with your favorite pasta sauce.