Potato Gnocchi
Prep time: 2 hours
Cook time: 5 minutes
Serves:
Method
To make the gnocchi:
- 1)
Wash the potatoes and place inside a pot filled with enough water to cover the potatoes.
- 2)
Add a teaspoon of salt to the water and cook the potatoes until a knife penetrates the potato with no force. (should take anywhere between 40-60 minutes)
- 3)
Once cooked, strain the potatoes and let them cool. (You need to let them cool to let all the excess moisture evaporate, the less water content in your potato, the less flour will be needed.)
- 4)
Once cooled down to about room temperature, peel the potatoes and place inside a mixing bowl then mash the potatoes with a potato ricer, or just by hands.
- 5)
Add in your butter, yolks and salt and continue mashing until combined.
- 6)
Once combined, pass the potato mixture through a fine sieve, this is a crucial step to attain uniform texture.
- 7)
Now, once you got your beautiful, smooth potato mix, it’s time to start adding flour a little at a time while constantly kneading.
- 8)
Once your dough is smooth, not sticking and not falling apart, divide it into a couple of pieces.
- 9)
Roll out each piece of dough onto a lightly floured work surface starting from the center and working simultaneously with both hands outwards, using little pressure.
- 10)
Using a bench scraper, cut out 3cm sized gnocchi and assemble on a lightly floured tray.
Shape the gnocchi as desired, I just like to tuck in the edges a bit.
- 11)
Cook in a pot of salted boiling water until they come up to the surface.
- 12)
For best results, freeze before cooking.