gnocchi

Execution:

1. bake the potatoes.

• Preheat an oven to 350°F.

• Poke holes all over the potatoes with a fork.

• Place a sheet of aluminum foil on top of a baking tray and place the potatoes on top.

• Bake the potatoes for 45-50 minutes or until a pairing knife goes through with no resistance.

2. make the dough.

• Let the potatoes cool for about 5 minutes.

• Slice the potatoes in half. scoop the flesh of each potato into a bowl, use a kitchen towel when holding the potatoes, they will be hot.

• Measure out 500g of the potato flesh and press through a ricer/food mill. You could also mash the potatoes with a fork or potato masher.

• Sift the flour into the potatoes, add the egg yolk, and a generous pinch of salt. Begin kneading the dough in a bowl until it becomes a slightly cohesive mass.

• Place the dough onto a work surface and continue to knead for about 1-2 minutes or until all the flour and egg has been evenly incorporated.

• Split the dough into 4 even portions, roll each portion into an even 2cm thick rope.

• Cut the dumplings to your desired size, typically 1.5-2cm thick.

• Shape your gnocchi, optionally you could leave them just how they are.

• Using a gnocchi board or a fork, place the gnocchi at the top of the board/fork tines, gently press your thumb into the gnocchi and roll it against the board pushing away from you.

• Dust the gnocchi and a baking tray with flour, place the gnocchi onto a tray and set aside.

• You may cook the gnocchi at this stage, or you could freeze them for one hour, portion them in zip top bags and keep them frozen for about 3 months.

3. cooking gnocchi.

• Bring a pot of salted water to a boil, it should be salty like the sea.

• Drop the gnocchi into the water, once the gnocchi have risen to the surface, they are ready.

• Toss the cooked gnocchi with your choice of sauce.