Homemade Potato Gnocchi

Ingredients

Ingredients

• 1500 g russet potatoes
• 200 g all-purpose flour
• 12 g salt
• 2 egg yolks

Instructions

1. Preheat the oven to 400 F.
2. Prick the potatoes all over with a fork and place them directly on the oven rack.
3. Bake the potatoes for 60 minutes or until tender when pierced with a knife.
4. Remove the potatoes from the oven, cut them open immediately so steam can escape.
5. Peel the skin off of the potatoes.
6. Pass the potato flesh through a potato ricer or meat grinder to break them down while keeping them fluffy.
7. Add the egg yolks to the mashed potatoes and gently mix to combine.
8. Sprinkle some of the flour, salt over the mixture. NOTE: up to 200g (ideally a little less) of flour needed for every 1000g potatoes
9. Keep cutting in the flour with a bench scraper until the dough can somewhat come together. Mix AS LITTLE AS POSSIBLE.
10. Shape the dough into logs (3/4 inch diameter). Then cut little pillows.
11. Bring a large pot of salted water to a boil.
12. Add the gnocchi in batches and cook until they float to the surface, about 2 minutes.
13. Remove with a slotted spoon and drain well.
14. Serve immediately with sauce of choice.