Potato Gnocchi From Scratch

01Method

1. 1

   Heat the oven to 350°F.

2. 2

   Pierce each potato several times with a fork to allow steam to escape during baking. Roast the unpeeled potatoes until completely tender, roughly one hour. Transfer to a rack and split them open so they can cool and release excess moisture.

3. 3

   While the potatoes are still warm, scoop the flesh out of the skins. Mash thoroughly with a fork into a large bowl, fluffing the mixture to keep it light. A potato ricer works particularly well here.

4. 4

   Add the flour, egg yolks, and salt to the mashed potato. Combine by hand until the mixture just comes together into a smooth, pliable dough — stop mixing as soon as it's cohesive to avoid toughening the gnocchi.

5. 5

   Lightly flour a work surface. Take portions of dough and roll each one gently outward with your fingertips — not pressing down — into cylinders roughly ¾ inch wide. A delicate touch is essential to keep the gnocchi tender.

6. 6

   Slice each cylinder into roughly 1-inch pieces. Press each piece lightly against a fork or use your fingertip to create a small hollow, which helps hold the sauce. As you shape them, arrange the gnocchi on a flour-dusted or parchment-lined tray.

7. 7

   Bring a large pot of salted water to a boil. Lower the gnocchi into the water in small batches. Once they bob to the surface, scoop them out promptly with a slotted spoon, shake off any excess water, and transfer to a warm serving dish. Repeat with the remaining gnocchi.

8. 8

   Spoon warm pasta sauce over the gnocchi and serve at once.