Yield: About 20 dozen
2 pounds russet potatoes
1 ¼ to 1 ½ cups Cup4Cup Multipurpose Flour
3 large egg yolks
2 tablespoons kosher salt
- Preheat oven to 350°F. Bake the potatoes for 1 hour or until completely cooked.
- Split the potatoes, scoop out the flesh and press though a potato ricer.
- Place potatoes on a board and make a well in the center. Place a layer of about ½ cup flour, add the egg yolks, then add an additional ½ cup of flour. Use a dough scraper to chop the potatoes into the flour and eggs. Do not overwork or gnocchi will be heavy and sticky. Add more flour as necessary. The dough should be homogenous and barely sticky on the outside. Shape into a ball.
- Roll ball of dough lightly in flour. Take a section of the dough and roll on a lightly floured surface into a “snake” about ½ inch thick. Cut it into ½ inch pieces and roll each piece into a ball using your hands. Then roll on a gnocchi paddle or fork to create an oval shape with indentations, if desired.
- Test a gnocchi by cooking it in boiling salted water. Gnocchi is done when it floats to the surface. Taste it for seasoning and texture. Add more flour if it seems mushy.
- Continue to form all of the gnocchi. Place on a lightly floured surface until ready to cook.
- Cook gnocchi in boiling water. Use a slotted spoon to remove once they float. Immediately place into a bowl with ice water and cool 2 minutes. Drain them briefly on a paper towel. Can store in the refrigerator up to one day or freeze and keep for several weeks.
- For a simple serving suggestion, we recommend tossing cooked gnocchi with butter and garnish with fresh chopped herbs.
Please note that potatoes must be very dry. Potato quality and moisture content vary by variety and by season. To ensure that the potatoes get extra dry we recommend baking them on a tray lined with rock salt. The salt will help draw out additional moisture.