Gnocchi

FREE RECIPE PREVIEW

Ingredients — preview

  • 1 pound chef potatoes or russets
  • 1 large egg yolk

Preparation — preview

  1. Place potatoes in a stock pot with cold water.
  2. Boil the potatoes until a paring knife can easily slip out of center of potato.
  3. Halve the potatoes and scoop the flesh into a ricer or food mill and rice the potatoes.
  4. Transfer 1 slightly packed cup of riced potatoes to a bowl.
  5. Stir in the egg yolk and 1/2 teaspoon of salt.
  6. Add the 1/4 cup of flour; stir until a stiff dough forms.
  7. Knead the dough gently until smooth but slightly tacky.

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