Homemade Potato Gnocchi Recipe
from familystylefood.com
110 min
4 servings
A foolproof recipe for homemade potato gnocchi. Learn the secret to the best, light and fluffy gnocchi from scratch. It's not as hard as you think!
Ingredients
- 2 pounds Russet baking potatoes (about 3 or 4 potatoes)
- 2 egg yolks (lightly beaten)
- 2 cups all-purpose flour (plus more as needed)
- 1 teaspoon fine sea salt
- Freshly grated parmesan cheese
- ½ cup toasted walnuts
- 1 ¼ cups Italian parsley leaves (thicker stems trimmed)
- ⅓ cup grated parmesan cheese
- 1 small garlic clove
- ¼ cup extra-virgin olive oil
- ¼ teaspoon fine sea salt
Directions
- 1
Heat the oven to 400 degrees. Poke the potatoes a few times with a fork and place directly on the oven rack. Bake about 1 hour and 20 minutes, or until tender when pierced.
- 2
Put the walnuts in a food processor and pulse until finely chopped. Add the parsley, cheese, olive oil, salt and garlic.