Ingredients
- 4 Idaho potatoes, peeled and cut into 1-inch cubes
- 1 3/4 cups all-purpose flour
- 1 large egg
- 1 egg yolk
- 2 teaspoons kosher salt
- ¼ cup parmesan cheese, freshly grated
Instructions
- Bring a large pot of water to a boil. Add in potatoes and cook until soft. Put the potatoes through a ricer or food mill (or mash with a fork) onto the countertop. Allow to cool until it is no longer too hot to work with.
- To the potatoes, add the flour, salt, cheese, and eggs, then knead, with your hands, into a ball of dough. Make sure not to overwork. Just knead until entirely combined. Meanwhile, bring a large pot of salted water to a boil.
- Cut off pieces of the dough and roll them into even cylinder shapes. Cut them into 1-inch pieces. Press the gnocchi lightly with the tines of a fork or roll them off a gnocchi board to form the classic shape. This process creates grooves in the dough, which help capture some of the sauce on the gnocchi. Place the pressed gnocchi onto a large floured baking sheet, lightly sprinkled with more flour, then repeat with the rest of the dough. If cooking within the next hour, leave on the counter. If not cooking right away, place in the fridge for up to 12 hours.
