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© Meredith Corporation. All rights reserved. Used with permission.
(Makes about 90 gnocchi)
Preheat oven to 425°F. Prick potatoes with a fork. Bake for 45 to 60 minutes or until tender and fork inserts easily. Holding each hot potato with an oven mitt or towel, peel quickly.
Press the peeled hot potatoes through a ricer, food mill, or medium-mesh sieve into a large bowl. Set aside.
In a small bowl whisk together egg yolks, salt, and pepper. Make a well in the center of the potatoes; add egg mixture to the well. Stir to combine. Add 3/4 cup of the flour, stirring just until combined. Turn out onto a lightly floured surface. Knead in just enough of the remaining flour (may not need any) to make a smooth, fairly soft dough that is still slightly sticky. Do not over-knead or add too much flour or the gnocchi will be heavy.
Divide dough into four portions. Roll each portion into a long, thin log, 3/4- to 1-inch thick. Cut logs into 1/2-inch pieces. Roll each piece into a little ball. Add more flour to the work surface as needed. Roll balls over a lightly floured gnocchi paddle, the tines of a fork, or the side of a grater to create ovals with a pattern on one side. Place dough ovals on a clean kitchen towel or baking pan lightly dusted with flour.
In a stockpot or Dutch oven bring a large amount of lightly salted water to boiling; reduce heat to a slow simmer. Add half of the gnocchi, stirring to prevent them from sticking together. Cook about 5 minutes or for 2 minutes after gnocchi rise to the top. Using a slotted spoon, transfer gnocchi to a serving dish. Repeat with the remaining gnocchi.