The most important thing when preparing gnocchi is choosing the right type of potato, because this is the only way to make them perfect. DO NOT use a greasy variety of potato. Floury, large potatoes that were harvested a few months ago are ideal.
1. Prepare ingredients
The following ingredients are required for 6 servings:
- 1 kg of potatoes
- 200 grams of flour
- 2 pieces of egg yolks
- 1 pinch of salt
Cook the potatoes until they are done, peel them while they are still hot, press them onto the work surface using a press and let them evaporate a little.
2. Make the dough
Quickly knead the potatoes with some of the flour, the egg yolk and a pinch of salt to form a smooth dough.
If the dough is too sticky, add a little more flour.
Important: Do not knead the dough too much, otherwise the gnocchi will become too firm.
Sprinkle the work surface with a little flour.
3. Shape dough rolls
Now cut off slices from the elongated dough and roll them into a thin, long piece of dough by hand.
4. Cut off pieces
Then cut off even pieces from the rolls.
5. Dust the pieces of dough with flour
To prevent the dough pieces from sticking together, sprinkle some flour over them.
6. Shape the gnocchi
Before cooking the gnocchi, use your finger, fork or knife to make a groove in the pieces of dough.
7. Cook and serve the gnocchi
Then cook the formed gnocchi in plenty of salted water for about 5 minutes.
As soon as these float to the surface, drain them and serve with tomato sauce, pesto or sage butter and parmesan.
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