- 1 kg floury potatoes scrubbed
- sea salt to taste
- 2 free-range egg yolks
- 2 T Parmesan grated
- 125 - 185 g plain flour
Preheat the oven to 200C. Pat dry the potatoes and arrange them on a large baking tray.
Prick them numerous times using a fork, then sprinkle with salt. Bake for 50 minutes to 1 hour, or until light and fluffy. Cool for 15 minutes before removing the skins.
Using a potato ricer, mash the flesh and mix in the egg yolks and Parmesan.
Gradually stir in 125 g flour and, when a loose dough forms, transfer to a lightly floured surface and knead gently.
Work in enough extra flour to make a damp, pliable but not overly sticky dough. Divide into 6 portions and roll out “ropes”, about 1.5 cm thick. Cut into 1.5 cm-long pieces, then press a finger into each piece to create a concave shape.
Gently press one side of each dumpling with the tines of a fork to make deep ridges.
Add the gnocchi to a saucepan of boiling water in small batches and cook for 1 to 2 minutes, or until all the dumplings float to the surface. Remove using a slotted spoon and drain.
Make sure to check out our slideshow of this recipe here: How to make basic gnocchi