Prep Time:100 Cook Time: 55
Ingredients:
3 lbs russet potatoes, scrubbed and pierced all over with a fork
3 egg yolks, lightly beaten
3/4 cup + dusting all-purpose flour
for boiling water Kosher salt
Directions:
Preheat oven to 450°F (232°C). Set potatoes either on a wire rack set over a baking sheet, on a baking sheet lined with a layer of salt, or directly on the oven's racks. Bake until completely tender throughout when pierced with a fork, about 45 minutes.
Transfer potatoes to a work surface. Using tongs to hold hot potatoes, slice each in half lengthwise.
Using a spoon, scoop potato flesh into a ricer or food mill fitted with the finest disk. Press potato flesh onto a clean work surface, spreading it into an even layer, and allow steam to escape for a few minutes.
Drizzle egg yolks all over.
Scoop 1/2 cup flour into a fine-mesh sieve and tap to dust flour all over potatoes.
Using a pastry blender or bench scraper, chop down repeatedly all over to cut flour and egg into potato.
Using a bench scraper, gather up shaggy potato mass and pat into a loose ball. Press ball flat with hands, then fold in half using bench scraper and press down again.
Scoop remaining 1/4 cup flour into sieve and dust all over potato dough. Continue to gently fold and press, just until a uniform dough comes together. (Make sure to simply fold and press down; avoid the smearing motion more commonly used when kneading bread.)
Dust potato dough all over with flour and gently form into a log.
Clean work area well and dust with fresh flour. Using bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2 inch thick; use a light touch as you roll, trying to use your palms more than your fingers, and dusting as necessary with flour to prevent sticking.
Using bench scraper, cut snake into 1-inch portions, trimming off uneven ends as necessary. Transfer gnocchi to a well-floured area or baking sheet and repeat with remaining dough.
Bring a large pot of very well-salted water to a boil.
Using a bench scraper or slotted spatula to scoop them up, transfer gnocchi to boiling water. Stir once very gently with a spider or slotted spoon to prevent sticking. When gnocchi begin to float to the surface, wait about 20 seconds, then taste one; it should be soft yet cooked through, without any raw-flour flavor.
Using spider or slotted spoon, scoop gnocchi directly into pan with sauce or in bowl to drizzle with sauce.
Tags:
italian
unhealthy
dinner