I thought I liked gnocchi until a restaurant served me the fluffy, moist, little pillow like gnocchi… After that experience I couldn’t go back to the packaged ones.

But they are some evil forces at work in the world of gnocchi. So many recipes I have tried that all resulted in mildly chewy rather blend gnocchi.

So this is a recipe I am still working on but that has so far given me fluffy gnocchi.

Ingredient (for 2-3 portions):

• 1 Russet potato
• Ricotta – same amount as potato
• 1 cup of flour
• Salt
• Nutmeg
• 2 egg yolk
• 1 tbs Creme Fresh
• Parmesan Cheese

 

Step 1:

Cook the potato. Bake in the oven or boil. Once fully cooked, get the potato though the ricer, let cool.

Step 2:

On the a flat surface, Knead the potato + Ricotta + Creme Fresh + salt + Parmesan and a little bit of fresh grated nut meg. Do not use your hand.

Step 3:

Sift the floor softly on the dough, knead and repeat until there is no flour.

Step 4:

Add the egg yolk, knead further. The dough may become sticky. Just ad flour on the working surface to help make an even ball of dough.

Step 5:

Pull a piece of dough roll it in a cylinder – cut it into small gnocchi.

Reserve in the fridge for at least an hour on a baking sheet with a little flour, gnocchi should not touch each other.

Kneading is key to have the right dough