Ingredients
• 5 Russet Potatoes
• 3 Egg Yolks per Pound of Potato Meat
• 1 TBSP Aalt
• Pinch Ground Black Pepper
• Pinch Ground Nutmeg
• ¼ cup Grated Parmesan Cheese
• 2.5 cups “00” Pasta Flour
Instructions
Bake potatoes at 400’ about 1 hour to 1 hour and 15 minutes or until soft and cooked through. Let rest for 10 minutes, remove the meat of potato from the skin, and pass through a food mill.
Mix all ingredients together by hand, add a little flour if needed, dough should not stick to your fingers.
Working in small batches, roll out the gnocchi dough into a large rope about ½ inch in diameter, cut with a metal bench knife into ½ inch pieces.
Transfer to a well-floured sheet pan (if not serving right away, put in the freezer, once solid, store in a plastic bag in the freezer).
Other Notes to Add
Yeilds 6 To Serve:
Bring a large pot of water to boil. Gently drop fresh or frozen gnocchi into boiling water. Boil gently until gnocchi rises to the top and floats.
Toss with your favorite sauce, garnish, and enjoy!
