This is hands down my favorite pasta. Great with meat sauce and cheese, but also with asparagus, peas and butter. I first made these from Marcella Hazan's recipe but have changed it up after working at Piedmont Restaruarnt in Durham. When ever I go there to eat, if its on the menu, I order it(and whatever pork belly dish is on there.) You'll need a food mill or potato ricer to get the right consistency.
2 medium baking potatoes, about 1.5 pounds total, doesn't have to be exact
1 egg yolks
almost 2 cups flour, you may not use all the flour
-makes about four servings
Bake potatoes in oven until tender. Let cool just until you can skin them, right before you make the gnocchi. The potato should be warm, they are easier to peel, just use a dry towel. Plus it also helps the potatoes go through the food mill or ricer.
Peel potatoes with a clean, dry towel and push through food mill or ricer. incorporate about 1 cup of the flour and mix until a dough is formed. Place on counter. Using some of the rest of the flour, knead lightly until you have a nice dough formed. it should just come together and be slightly sticky. Stop if you feel you have obtained the right texture for the dough, do not continue to use all the flour. Pinch a small piece off and place in simmering water until it floats. This is your tester. If it breaks apart, work more flour into the dough, a little at a time. Allow to cool slightly, then taste it. This will take some practice but don't get discouraged if they come out a little dense, make a note for next time.
Cut the dough into three sections with a pastry scraper. Remember when you used to make snakes with play-doe? That is what you're looking for. Roll out the cords on a floured work surface, then with the pastry scraper, cut the cords into one inch little gnocchi. Dust the cords with flour before cutting them to keep them from sticking together. Gently place gnocchi on a sheet pan.
Bring a large pot of salted water to the boil. Slide a spatula under the gnoochi and carefully place it the water. When the gnocchi float to the top, cook for about one minute longer. With a spider or slotted spoon, remove gnocchi and place onto an oiled sheet pan. Repeat with remaining gnocchi. They can be placed in the refrigerator to cool until you are ready to use them. Once cool, they can be bagged and placed in the freezer.
Heat a non stick skillet. Add just enough olive oil or butter to coat the bottom of pan, and add gnocchi. Cook until lightly golden then flip. Add your favorite sauce , cooked vegetable, or pesto cook until warm. Place in serving dish and top with cheese.
