I’ve been trying to make homemade gnocchi for a while with mixed success. While I feel like there is still room for improvement, I have to say this one is the most successful attempt thus far.
Getting the consistency just right has been my biggest difficulty so far (i’m probably used the wrong potatoes or something). This time, however, I felt like I had the consistency mostly right, plus I got a gnocchi board for my birthday (months ago) and finally got around to using it!
I’m excited to keep refining my skill - stay tuned for a delicious sauce to pair with these delicious gnocchi!
Adapted from The Tucci Cookbook
1 ½ pounds potatoes, peeled
1 egg + 1 egg yolk
2 teaspoons olive oil
¾ - 1 cup flour
1 cup grated parmesan cheese
Cook the potatoes in salted water until tender. Press the potatoes through a ricer and set aside to cool.
Mix together the riced potatoes, eggs, oil, cheese, and enough flour to make a smooth dough.
Divide the dough and roll into thin logs. Cut ½-inch pieces. Roll with a fork or over a gnocchi board. Cook in salted boiling water until the gnocchi float to the top; 3-5 minutes.
Drain and serve with sauce of choice.