Recipe Index

Ingredients

• 1 1/2 lb russet potatoes (about 2 large)
• 2 egg yolks
• 1 tsp fine salt, plus more for the cooking water
• 3/4 cup all-purpose flour, plus more for dusting
• 2 tbsp butter

Method

1. Heat the oven to 400°F. Prick the potatoes several times with a fork, set them directly on the oven rack, and bake for 50 to 60 minutes until completely soft when squeezed.
2. Cut the potatoes in half and scoop the flesh into a bowl while still hot. Pass it through a ricer or mash it very thoroughly so there are no lumps, then spread it out and let the steam escape for 5 minutes.
3. Sprinkle the salt over the potato, add the egg yolks, and scatter over most of the flour. Fold everything together with a fork, then knead briefly on a floured surface just until a soft, slightly tacky dough forms, adding the remaining flour only if needed. Do not overwork it.
4. Divide the dough into 4 pieces. Roll each piece into a rope about ¾ in thick, then cut into pieces about ¾ in long.
5. Roll each piece over the tines of a fork, pressing with your thumb, to give it ridges on one side and a dimple on the other. Set the finished gnocchi on a floured tray.
6. Bring a large pot of well-salted water to a boil. Cook the gnocchi in batches; they are done about 30 seconds after they float to the surface. Lift them out with a slotted spoon.
7. Melt the butter in a wide frying pan over medium heat until it just starts to foam and smell nutty. Add the drained gnocchi, toss for 1 to 2 minutes to coat, season to taste, and serve at once.

Prep: 30 min · Cook: 75 min · Total: 105 min

Nutrition (per serving, where published)