I love a good culinary challenge, and making gnocchi from scratch really tests my skills. It’s so satisfying when they come out perfectly light and fluffy!
Light Potato Gnocchi
Ingredients
- 1 lb russet potatoes
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- Pinch of salt
- Semolina flour for dusting
Steps
- Bake or boil potatoes until very tender. Peel and rice them while still warm onto a clean surface. Allow to cool slightly.
- Form a well in the center of the riced potatoes. Add egg yolk and salt. Gradually incorporate flour, mixing gently until a soft dough forms (do not overmix).
- Divide dough into portions. Roll each portion into a long rope, about 1/2 inch thick. Cut into 3/4 inch pieces.
- Roll each piece lightly over a gnocchi board or fork tines to create ridges. Dust with semolina and set aside.
- Cook gnocchi in boiling salted water until they float to the surface (2-3 minutes). Remove with a slotted spoon and serve with your favorite sauce.