A labour of love but this recipe is well worth it in the end - plus it’s pretty easy to master if you have the time.
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What you need
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450 g potatoes - I used red russet, but any potato will work.
1 egg yolk
1/4 tsp. fine sea salt
85 g Tipo 00 flour, plus more as needed
Semolina for dusting
Steam the potatoes, skin on, until tender about 25 minutes. Pierce with a small knife to check for doneness; if slips out with ease, the potatoes are ready.
Once cool enough to handle, but still warm: peel off the skin and then pass through a potato ricer over a large, wide bowl. Allow the steam to evaporate.
With your hands, gently bring the dough together to form a cohesive ball. No need to knead the dough (this is not pasta or bread dough).
The texture should feel soft, warm and smooth- like a giant mashed potato ball.
If it’s very sticky, add a sprinkle of flour - rest for 10-15 mins
Cut the dough ball into 8 equal pieces. Roll one piece into a 10-12 inch (25-30 cm) log. Cut across into 20-22 gnocchi, about 1/2-inch (1.25 cm) in size to create little “pillows.”
Transfer to a sheet pan dusted in semolina flour.
If you have a gnocchi board, roll each piece to create ridges (sauce loves these ridges).
Holding the board on a slight angle, gently press the gnocchi into the board with your thumb. In one forward motion, use your thumb to gently roll the gnocchi down the board.
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Bring a pot to the boil, and gently place the gnocchi pillows into the water - once they float to the top - they are ready to add to your favourite sauce.
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