Andrea’s Pillow-Soft Gnocchi
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 cups high-gluten flour
- 2 egg yolks
- 1¼ cups grated parmesan cheese
- 2 pinches salt
- 2 pinches nutmeg
Instructions
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender. Drain, cool, and mash. Combine mashed potatoes with flour, eggs, parmesan, salt, and nutmeg. Gently fold in all ingredients with hands till it forms a ball. Cover with a towel and set aside for 10 minutes. On a floured surface, cut the ball into 4 pieces. Roll out each piece with hands to form 4 cylinders. Cut each into 2-inch pieces and dust with flour. Take each piece and roll off a fork to create a texture. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3–5 minutes, or until they have risen to the top. Drain and serve with tomato sauce.
