Potatoes gnocchi is a tipical Italian dish and a good substitute for pasta, but how to make perfect and tender potatoes gnocchi? What you need is a minimal amount of flour, too much and the gnocchi will be too dense. The trick, I’ve learned, is to use older potatoes, and to bake them, not boil or steam them, so that they get pretty dried out. Also it helps to put them through a potato ricer for a smoother consistency. Gnocchi are good with practically any kind of pasta sauce.
2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt
Your favorite sauce (for example,coming soon,a delicious sweet pancetta sauce)
Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don’t have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm.
Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix.
Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter.
Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water .
Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well.
Put them in a large pan with your favourite pasta sauce and add grated parmisan all over before serving.