Basic Potato Dumplings (Gnocchi)

1. 1

   Puncture potatoes in several places with a fork.

2. 2

   Bake 1 hour in a 350F (180C) oven or until tender.

3. 3

   Remove and discard skins.

4. 4

   Mash potatoes through a ricer or food mill into a large bowl, and let cool a little.

5. 5

   Add egg yolk, salt, and 2 cups flour.

6. 6

   Mix well.

7. 7

   Knead dough on work surface or board into a ball.

8. 8

   It should be soft and a little sticky.

9. 9

   If it's too sticky, add a little flour.

10. 10

    Lightly flour surface and hands.

11. 11

    Break dough into egg-size pieces.

12. 12

    Roll until thickness of thumb.

13. 13

    Cut roll into 1-inch pieces.

14. 14

    Push each Gnocchi against the back of a fork to imprint a pattern.

15. 15

    This helps them absorb more sauce (and makes them a little prettier).

16. 16

    Arrange them on a floured tray.

17. 17

    Fill a large saucepan 23 full with salted water.

18. 18

    Bring to a boil.

19. 19

    Add oil and dumplings.

20. 20

    Stir, to make sure they don't stick teaspoon bottom.

21. 21

    When they come to surface, let them cook 10 to 12 seconds more.

22. 22

    Remove with a slotted spoon as they are done.

23. 23

    They get soggy if overcooked (they absorb more moisture than regular pasta).

24. 24

    Serve with butter and Parmesan cheese or your favorite sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.