-
1
Peel the potatoes, and boil them until tender.
-
2
Drain, and refrigerate overnight.
-
3
Mash the potatoes well, or pass them through a ricer until smooth.
-
4
Spread the potatoes on a flat surface, and make a well in the middle.
-
5
In a bowl, beat the egg yolks and pour them into the center of the well.
-
6
Add the olive oil and salt and pepper.
-
7
Stir slowly.
-
8
While mixing, knead in the flour and the potatoes a little at a time.
-
9
The dough should be moist but not sticky.
-
10
On a floured work surface take one-fourth of the dough, and knead until it feels smooth (about 2 to 3 minutes).
-
11
Roll the dough into a log approximately 1 inch thick.
-
12
Cut the log into 1/2-inch-long pieces.
-
13
Dust the pieces with flour.
-
14
Repeat with the rest of the dough.
-
15
To give the dough the traditional gnocchi shape, place a piece of dough over the side of a cheese grater that has three or four long smile-shaped holes.
-
16
Press the dough down over the hole, and gently roll it out to give it a shell shape.
-
17
(This takes a few tries to get the technique.)
-
18
Repeat with all the dough.
-
19
Bring a large pot of lightly salted water to a boil.
-
20
Add the gnocchi all at once, and stir gently so they do not stick to the pot.
-
21
When they are done they will float to the top.
-
22
With a perforated spoon, remove them and serve immediately, or drop them into ice water until needed, then briefly reheat in boiling water.
