Heat oven to 220 C / 428 F
Bake the potatoes over a wire OR on a baking tray padded with rock salt (if available) until a fork pierces them smoothly.
Peal potatoes and mash them into a mixing bowl.
Chill the puree to room temp
Add egg yolks and mix thoroughly
Add sifted salt, pepper and any other herb or spice and mix thoroughly
Add sifted flour in batches until the mass forms to a dough that you can roll without sticking too much
Flour your hands and a work surface.
Roll a long even sausage like shape of dough and cut it to the desirable size Gnocchi.
Place them on a floured tray separated from each other.
*TIP* to give the Gnocchi its famous shape, simply roll the dumpling over a fork in one continuous motion
Cook them in salty boiling water for a few seconds or until they float to the surface of the pan.
1) You want to dry the potatoes in the baking stage. that's why its best to bake over salt.
2) Work the dough in the bowl longer if you want your Gnocchi to be firmer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (391g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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