Classic Potato Gnocchi
|Baking potatoes||4 Pound (Small Ones)|
|Flour||2 Cup (32 tbs) (Or More As Needed)|
|Melted butter||2 Tablespoon|
|Grated parmesan cheese/Bolognese / marinara sauce / pesto, homemade / jarred||2 Tablespoon|
1. Cook potatoes in a large pot of boiling salted water over medium heat 25 to 30 minutes, or until tender; drain. Peel potatoes and return to pot. Using a potato masher, mash potatoes over very low heat, letting them dry out as you mash them and making sure that no lumps remain.
2. In a large bowl, combine mashed potatoes, egg yolks, salt, and 1 1/2 cups flour. Turn mixture onto a clean work surface dusted with 1/2 cup flour. Knead several minutes, kneading in flour as necessary, until a soft dough is formed. Divide dough into 4 pieces. Dust work surface with remaining 2 tablespoons flour, if needed. With your palms, roll dough into 3/4-inch-thick ropes; then cut into 1-inch pieces.
3. In a large pot of boiling salted water, cook one-quarter of the gnocchi at a time. When gnocchi rise to surface of water, remove with a slotted spoon to a warm serving bowl. Toss with melted butter, Parmesan cheese, and black pepper, or serve gnocchi with bolognese or marinara sauce, or pesto.