Beginner's Guide to Fresh Homemade Gnocchi - The Clever Carrot
"An easy recipe for light and fluffy homemade potato gnocchi. My secret is Yukon gold potatoes, egg yolk (only) and fine milled Tipo 00 flour for best texture and flavor...."
INGREDIENTS
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450 g (1 lb) Yukon gold (or regular gold) potatoes.
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1 egg yolk
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1/4 tsp. fine sea salt
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85 g Tipo 00 flour (or all purpose flour), plus more as needed
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Semolina or rice flour, for dusting
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For smooth, lump free gnocchi you will need a potato ricer for this recipe. Alternatively, use a food mill of mash the potatoes gently with a fork.
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If you cannot find Yukon gold potatoes, any “gold” variety potato will do. You’re looking for a potato that’s semi waxy, creamy and dense. Floury potatoes, such as Idaho potatoes and Russets retain too much moisture and can be too
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Think ahead: if you’re going to cook the gnocchi right away, have your sauce simmering and ready to go. Gnocchi are quick to cook; you’ll transfer the little dumplings via slotted spoon directly into the sauce. Otherwise, see the storage optio
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