The great thing about gnocchi is that they’re made with few ingredients: potatoes, flour, eggs, olive oil, salt. They also require no special equipment. You can make a large quantity of gnocchi for a few dollars and roll them pretty much anywhere.
Although gnocchi are simple to prepare, they are also easy to mess with. Too much liquid and your gnocchi will be gummy; too much flour and they’ll be dense and heavy on the stomach. When perfect, they’re light and plump.
If I succeeded in making a delicious dinner in such limited conditions, you can certainly do the same at home! Here’s the walkthrough to your perfect homemade gnocchi.
1 kg (2.2 lbs) russet potatoes (about 5 large), unpeeled
300 g (1 ½ cups) all-purpose flour
2 egg yolks
1 tablespoon extra-virgin olive oil
Salt
It’s only fair to share…
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