"Chef Nick Morfogen's Potato Gnocchi"
Cuisine: Italian
"Potato Gnocchi" Author: Chef Nick Morfogen | 32 East Cuisine: Italian
  • 3 Russet potatoes, scrubbed
  • ¾ Tablespoon Kosher salt
  • ⅛ Tablespoon black pepper
  • 2 egg yolks
  • 1 cup flour, plus extra for dusting
  1. Preheat oven to 350 degrees
  2. Poke potatoes with a fork and bake on a bed of Kosher salt, about 1½ hours, or until done. When cool enough to handle, cut in half and scoop out into a food mill or ricer.
  3. Place in a bowl and make a well in the middle, and add salt, pepper and egg yolks and stir. Sprinkle in half of the flour and fold until incorporated. Add remaining flour and form into a dough. Wrap dough in a towel and let rest for 5-10 minutes.
  4. Divide dough into 6 equal pieces and roll into ropes using extra flour. Cut with a bench scraper and roll with a gnocchi paddle. Place on a towel lined sheet pan and cook in boiling, salted water until they float.
Recipe by The Glamorous Gourmet at https://theglamorousgourmet.com/gnocchi-cooking-class-chef-nick-morfogen/