(serves 2 | 1 hour | easy)
The most delicious and straightforward, pillowy, gnocchi. You can serve them with any sauce or condiment you feel like, a few of my favorites are gnocchi with ragù, cacio e pepe and with a fresh tomato sauce.
3 medium sized potatoes – 1 egg yolk – Plain 00 flour – 1 egg yolk
- Peel the potatoes, place them in a pot, cover them with water and bring to boil. Once the water boils, lower the heat slightly and let them boil until you can poke them with a knife the whole way through.
- Once the potatoes are boiled through, remove them from the water and mash them—if you don’t have a potato masher, a fork will do! It’s important that the potatoes are hot when you mash and work them.
- Place the mashed potatoes onto a wooden surface you’ve dusted with flour, add the egg yolk and mix well.
- Start adding flour, little by little, and kneading the dough. Your aim is to achieve a compact but soft dough (the less flour you can add, the better!)
- Once you’ve achieved your smooth and compact dough, cut off a section and roll it into a long breadstick, wide as your index finger. Cut off the individual gnocchi with a sharp knife, making each gnocco the width of your thumb. Repeat with all the dough.
- Bring a pot of water to boil, add a handful of rock salt and throw in the gnocchi, once they boil to the surface, taste one to see if it is cooked through (it should be soft and almost melt in your mouth) and begin removing them with a slotted spoon.
- Mix with your desired sauce.