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Traditional Italian potato gnocchi made with fluffy potatoes, egg yolks, and fine flour for a light, pillowy texture. Hand-crafted by Gennaro Contaldo, this recipe focuses on simplicity and technique to achieve the perfect consistency.
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Boil, peel, and rice the potatoes while warm. → Season with salt and pepper, then add egg yolks and flour. → Mix gently by hand to form a soft dough without over-kneading. → Roll the dough into long ropes on a surface dusted with rice flour. → Cut into pieces and shape with a fork if desired.
Boil, peel, and rice the potatoes while warm. → Season with salt and pepper, then add egg yolks and flour. → Mix gently by hand to form a soft dough without over-kneading. → Roll the dough into long ropes on a surface dusted with rice flour. → Cut into pieces and shape with a fork if desired.
Traditional Italian potato gnocchi made with fluffy potatoes, egg yolks, and fine flour for a light, pillowy texture. Hand-crafted by Gennaro Contaldo, this recipe focuses on simplicity and technique to achieve the perfect consistency.
Boil the potatoes in cold water with plenty of salt. Once boiling, cook for about 15-20 minutes until tender.
Allow the potatoes to cool slightly, then peel them while they are still warm.
Pass the peeled potatoes through a potato ricer onto a large plate or clean work surface to ensure a light and airy texture.
Spread the riced potatoes out and season them with flaky sea salt and a touch of black pepper.
Add the two egg yolks to the potato mixture. These will act as a binder to hold the dough together.
Use starchy, floury potatoes like Maris Piper or King Edward for a lighter result.
Rice flour is recommended for dusting the board as it helps keep the surface dry and prevents sticking better than wheat flour.
Do not use a blender or food processor to mash the potatoes; a ricer is essential for the correct texture.
Handle the dough as little as possible. Over-kneading develops gluten, which makes gnocchi tough and rubbery rather than pillowy.
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