Name: Potato Gnocchi
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 4 large idaho potatoes, washed; 4 quarts water; 1 teaspoon kosher salt; 3 tablespoons kosher salt; 1/4 cup grated parmigiano-reggiano cheese; 2 large egg yolks, beaten; 1 cup all-purpose flour; 1/2 cup all-purpose flour

Recipe by Brookelynne26

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From Crazy Good Italian by Mike Isabella

Ready In:: 1hr 30mins
Serves:
Units:

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ingredients

4 large idaho potatoes, washed
4 quarts water
1 teaspoon kosher salt
3 tablespoons kosher salt
¹⁄₄ cup grated parmigiano-reggiano cheese
2 large egg yolks, beaten
1 cup all-purpose flour
¹⁄₂ cup all-purpose flour

directions

Preheat oven to 425 degrees F.
Prick each potato several times with a fork, then place on baking sheet. Cook for about 1 hour. Remove from oven, let cool for 10-12 minutes until cool enough to handle.
Bring a large pot of water to a boil. Once the water is boiling add 1 teaspoon salt. Meanwhile cut each potato open lengthwise; scoop out the flesh and place through a ricer, into a bowl.
Stir in salt, Parmigiano, yolks and 1 cup of flour, just enough to combine to avoid overworking the dough (otherwise gnocchi will become tough).
Roll out into 12 x 3/4 inch snake-like shape; sprinkle with flour to avoid sticking. Cut the ropes into 3/4 inch pieces. Press each piece lightly with the tines of a fork.
In three batches, drop the gnocchi in the boiling water and let cook until the pieces all float, about 1 to 2 minutes.
Remove the gnocchi with a perforated spoon or skimmer and serve immediately.

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