Ingredients
Scale
- 2 1/4 pounds starchy potatoes (such as russet)
- 5 egg yolks (beaten slightly to combine)
- 1 tablespoon salt
- 2 cups all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
Instructions
- Peel and cut potatoes into large chunks, Place in a large pot of water, add salt, and bring to a boil. Cook until tender when pierced with a knife. Drain.
- Allow to cool just until you are able to handle them. While still warm, rice the potatoes. On a scale, weigh 2 pounds of potatoes for your gnocchi, using any that remain for another purpose. Allow your 2 pounds of riced potatoes to cool to room temperature, and then preferably sit overnight in the refrigerator.
- When cool, add in the egg yolks and salt and mix to combine. Add in the nutmeg and the flour, and mix again, just until combined; you don’t want to handle the dough too much.
- Fill a small pan with water and bring to a boil. You will use this to test the texture of your gnocchi. Take a small piece of dough, about the size of a strawberry, and drop it into the boiling water. It will cook for about a minute, and then should rise to the surface. If, rather than sink and then rise, it breaks apart, add a bit more flour to the dough and knead again. Once you get a test one that sinks and then rises without blowing apart, you are ready to move on to the next step. You should have a test gnocchi that is cooked through, but still soft and light.
- Dust the counter with flour. Divide the dough into between 4 and 5 equally sized pieces. Take one of the pieces and place it on the floured counter top. Using the palms of your hands, roll the piece out into a 1/2 inch thick log, which will be about 18 inches long. Cut the log into 1-inch lengths, and place the individual gnocchi onto a sheet pan that has been dusted with flour. Repeat with the remaining pieces of dough.
- Fill a large pot with water, bring to a boil and season with salt. Add the gnocchi to the boiling water in small batches. Once they have risen to the top, scoop them out with a slotted spoon and lay them on a baking sheet to cool. At this point, they are ready to use in your favorite sauce or baked gnocchi dish.
- Category: Gnocchi, Main
- Cuisine: Italian