Potato Gnocchi

By mrspolanco77

2 lb. russet potatoes
2 egg yolks lightly beaten
4 tsp salt
2 cups flour
4 quarts water

Ingredients

• See last page

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 375 degrees

2. Using fork, puncture potatoes several times. Bake 1 hour and cool.

3. Peel potatoes, cut into chunks, place in bowl and mash. Add yolks, 2 tsp salt, 1/2 cup flour at a time, mix til dough is smooth but slightly sticky. Divide dough into pieces the size of tennis balls.

4. On floured surface, form 3/4" thick rope. Cut each rope into 3/4" pieces. Place one at a time on inside curve of fork with tip of index finger pointing perpendicular to fork. Press dough against prongs. While still pressing, flip away from prongs toward handle and let roll off.

5. In large pot, high heat, add 2 tsp salt to boiling water. Add gnocchi in batches when they float cook an additional 15 seconds.

Serves 6
2 grams fat