The Fluffiest Potato Gnocchi
You have not really eaten gnocchi until you have tried these light fluffy pillows!
Ingredients
- 4 baking potatoes
- 1 1/2 cups flour
- 2 egg yolks
- 1 tsp salt
Instructions
- Preheat oven to 425°F. Bake potatoes until they are fork tender, about 1 hour. Slice the potatoes in half to cool slightly. Scrape out the insides of the potatoes one at a time, and push through a potato ricer into a large bowl.
- Add the salt and egg yolks into the cooled potatoes, then add about 3/4 of the flour and stir to mix. Dump this mixture onto a floured surface with your hands and knead. Add the rest of the flour as needed, kneading until you have a smooth dough. Try not to over knead the dough.
- Pull off handfuls of the dough at a time. Roll into smallish logs and cut with a knife into little pillows. Put these pillows on a baking sheet lined with parchment and sprinkled with a bit of flour. Put them in the refrigerator until ready to cook
- To cook the gnocchi, gently drop them into a large pot of boiling salted water. They will float to the top when done. I like to make sure that they are uniform in color once they are floating. Use a slotted spoon to remove them and place directly on plate or bowl. They are now ready for whatever sauce you like! Enjoy!