Easy yet time consuming gnocchi are delicious little potato dumplings. Fry in a bit of butter with some onion and garlic sprinkle some cheese.
- 2 pounds baking potatoes (about 4)
- 2 large egg yolks
- pinch of Salt
- 1/2 cup all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese
- Boil the potatoes with skins on until tender. About 30-40 minutes. Start checking progress around 25 minutes.
- Peal the potatoes and rice them or squash with spatula. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks and 1 teaspoon of salt. Add the 1/2 cup of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
- Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
- In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.