4-6 servings
1 h 30 min
Ingredients
1 kg floury potatoes (e.g. Puikula variety)
250 g wheat flour
2 egg yolks
0.5 tsp salt
Instructions
1. Boil the potatoes in unsalted water. Steam the potatoes dry and let them cool enough to peel. Mash the potatoes.
2. Mix the wheat flour, egg yolks, and salt into the mashed potatoes, and mix into a smooth dough.
3. Shape the dough into long rolls about 2 cm thick and cut into 2-3 cm pieces. Lightly flour the pieces. Shape as desired, for example, by gently rolling them against the tines of a fork.
4. Cook preferably in several batches in abundant, but lightly salted water for about 2-4 minutes or until they float to the surface. The gnocchi is ready when it floats to the surface. Remove from the water with a slotted spoon.
Serve simply with good quality olive oil, lemon juice, and Parmesan cheese.