Gnocchi Instructions

• Bake potatoes in 375 degrees oven, until tender in middle. This is better than boiling the potatoes, because it will dry them out. If you rice the potatoes, you will not need to peel. The peel comes right off.
• Do not add all the flour at one time. Start by adding a half cup and then keep adding, just until you have a dough you can work with.
• Add in egg yolks. Don’t overwork. If the mixture seems too wet, add a little flour a tablespoon at a time. Too much flour will make gnocchi tough.

  Roll into cylinder, cut in 3/4” pieces and taking it lengthwise across a fork, depress center. The center should be thinner than the edges, which helps to keep the gnocchi tender.
• The ridges serve to hold the sauce.
• Use 4 quarts of water in sauce pan to boil. Add salt. In the beginning, add 3 gnocchi and cook only FOR TEN SECONDS. Taste and if too floury, add only 2 or 3 seconds. If you are tempted to cook your gnocchi behind this point, they will become the dreaded piece of rubber.
• Time your gnocchi to be ready when your sauce is done, cooking the gnocchi in the last stretch of those 45 minutes. When gnocchi is ready, add grated cheese, and then the sauce.
• Serve immediately. Season to taste.