Ingredients
l
1 large or 2 small russet potatoes (need 300g or 2.5 cups after cooking/riced)
g
⅔ 100g flour (or cup)
e
1 egg yolk
S
Salt
Directions
1
Peel, dice, and boil potatoes in heavily salted water until fork tender. Pass potatoes through a ricer into a bowl. (You need 300g of cooked potato or 2.5 cups)
l
1 large or 2 small russet potatoes (need 300g or 2.5 cups after cooking/riced)
S
Salt
2
While still warm, place potatoes on a lightly floured dusted work surface area. Make a dome in the center of the potatoes and add in the egg yolk in the center. Spread 100g (or 2/3 cup) of flour around the edges.
e
1 egg yolk
g
⅔ 100g flour (or cup)
3
Cut through the dough using a bench scraper or dough cutter until you have a crumbled consistency then use your hands too knead until just combined. Do not over-knead. Rest covered for 10 minutes.
4
Split dough into 4 sections. On a lightly floured work surface, roll each section into a log about 1 inch thick then cut into smaller sections (pillows). Keep on a floured dusted surface to prevent from sticking.
5
For grooves: If you prefers gnocchi with grooves, you can use the back a fork to roll the dough down on to creates the indents. (Place cut side down on fork tines, then using pressure, press dough down along the fork tines while rolling).
6
Cook the dough: Working in batches, drop the gnocchi in simmering salted water. As soon as they float to the top, immediately remove with a slotted spoon and transfer to an oiled surface area.
7
Toss in your favorite sauce, sear with butter and sage or combine with pesto.
