Potatoes, flour, and egg yolks -- these are the three basic ingredients needed to make potato gnocchi from scratch. For this recipe, it's all about tools and techniques.
A potato ricer is essential for creating the ideal working consistency for the dough. If you don't own a potato ricer, you can try similar techniques like pushing the cooked potatoes through a sieve. The trick here is to get the potato bits small enough without having to mash them -- because that'll overwork the starch too much.
Once shaped, the gnocchi can be cooked right away, or frozen and stored for up to 2 months. It only takes a couple of minutes to cook each gnocchi. You'll know it's done when it floats to the top of the stockpot.
Serve with Warm Sage Butter: 4 Tbsp. unsalted butter melted with 8 fresh sage leaves and kosher salt, then topped with grated Parmigiano-Reggiano cheese.
- 2 medium Yukon gold potatoes - can substitute with russet potatoes
- 1/2 tsp Kosher salt
- 2 tsp water
- 1 cup all-purpose flour
- 2 large egg yolks
- 1/4 tsp Kosher salt (or 1/8 tsp. table salt)
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp white pepper
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