- 450 g Potatoes
- 1 Egg yolk
- 110 g All purpose flour
- to taste Salt
- to taste White pepper
1.Bake or steam the potatoes until they are soft. It is important that the potato flesh stay as dry as possible, so do not boil them. If you decide to bake them, prick the skins with a knife or fork, to allow the steam to escape. When the potatoes are done, remove the skins and put the flesh through a food mill to ensure that the mash is as smooth as possible. Put the mash in the fridge to cool.
2.When cooled, season the mash with salt and pepper. Then add the egg yolk and carefully mix through. Tip the mixture out on a floured wooden work surface. Add the flour in small batches and work it into the mash potato using your finger tips and a gentle rubbing or patting action. Continue until all the flour is incorporated and the mixture is firm and no longer sticking to your fingers.
3.Roll the gnocchi mixture into a large, thick sausage shape. Divide and cut the sausage into five or six equal portions. Dust your work surface with a little more flour. Take a portion and roll it into a smaller sausage shape the thickness of your middle finger. Set aside. Rolling out the remaining portions until they are all the same size and thickness as the first.
4.With a sharp knife, cut the rolled out gnocchi into 2 cm portions. They should like little pillows with the edges tucked in. Bring a large pot of well salted water to a light rolling boil. Add the gnocchi and cook until they float. Cook for an additional 2 to 3 minutes, and remove the gnocchi with a slotted spoon. Add them directly to a pan with sauce and make sure they are well covered. Serve immediately with grated parmesan. Gnocchi goes well with a brown butter sauce, or a freshly made pesto or a strong ragu.