Potato Gnocci

This authentic recipe for fresh gnocci will be worth all the work it takes to make. 

Ingredients: 

1 kilogram of the starchiest potatoes you can find (I used a brand recommended by the produce manager called Klondike, it was very yellow inside) 

150 grams of fine flour (double zero flour) 

2 egg yolks

1 teaspoon of salt 

1/2 teaspoon of pepper 

Directions: 

1. Clean the potatoes with water. Fill a large pot with water and bring to a boil. Place the potatoes whole and still with their skin on into the boiling water. Boil the potatoes for 15-20 minutes. 

2. Remove the potatoes and let cool. Once cool peel potatoes and press through a potato press. If you only have a garlic press that could work too it will just take longer.  

3. Place the 1 kilogram of potato into a large bowl. Add in two egg yolk, flour, salt and pepper. Mix well with your hands. 

4. On a slightly floured surface, knead the dough a few times until everything is incorporated and uniform. Form a large ball. 

5. Using a large knife, cut one inch strips. Take each strip and gently roll it out into rods. Cut each rod in half to work with smaller peices. Roll out all the dough. 

6. Cut each rod into squares. 

7. Shape into the preferred gnocci. For the shape I did, use the back of a fork. Gently press the gnocci square into the back of the fork. When you can tell it has the indent of the fork on the dough, use your finger to gently roll the dough from the top of the fork down to the bottom, rolling the dough so that the indented side of the gnocci is facing you. 

8. When ready to cook, bring a large pot of salted water to a boil. Drop the gnocci in. They will float to the top when they are ready- about a minute. Scoop them out with a slotted spoon. Serve with your choice of sauce. Gnocci goes very well with red sauces especially with meat, pesto, or cream sauces. 

I like white cream sauces better than red sauce so I used heavy cream, Gorgonzola and parmeasean to make a cream sauce. I added ham, mushrooms and peas because I had that leftover from a previous recipe. It was delicious and the gnocci was light and fluffy. Enjoy!