Directions

• Make Gnocchi Dough

Insert a steamer basket in a pot with a lid. Add enough water to come to just beneath the bottom of the basket. Cover with a lid and heat until simmering.

Peel the potatoes and cut into 1-inch-thick slices. When the water is simmering, place the potatoes into the steamer basket. Cover with a lid and steam until the potatoes can easily be pierced with a fork, 15 to 20 minutes.

Push the steamed potatoes through a food mill (medium blade) or potato ricer set over a large mixing bowl. See introduction above if you do not have a food mill or potato ricer.

Use a wooden spoon to stir in the salt, olive oil, egg, and egg yolk until combined. Scatter the flour on top and gently mix with the spoon until a rough dough forms.

Put down the spoon, and then use your hands to bring the dough together in the bowl, pushing the flour into the dough until it is smooth. This takes 2 to 3 minutes.

Move onto forming the dumplings or cover tightly and refrigerate for up to 4 hours. When you are ready to form the dumplings, allow it to warm up on the counter for a bit.

• Form Dumplings

Remove the steamer basket from the pot you steamed the potatoes in. Empty the water, and then refill it with fresh water. Salt it, as you would pasta water, and then bring it to a simmer. Keep it covered with a lid until you are ready to cook the gnocchi.

Transfer the gnocchi dough to a floured work surface. Knead a few times, and then pat into a rough rectangle. Divide the dough into eight pieces. Keep one piece of dough in the center of your work surface. Move the rest to the side and cover with a dishcloth so it does not dry out.

Roll the dough into a long snake, about 1/2 inch in diameter. If it is too sticky, lightly dust it with more flour. Cut the snake into 3/4 inch sections (see photos in the article for reference). Repeat with the remaining dough.

Move on to cooking the gnocchi, or use a gnocchi board to add small grooves to each dumpling.

• Using a Gnocchi Board (Optional)

This is optional, but a gnocchi board will to add small grooves and dimples. Lightly flour the board and hold it angled down towards the work surface. Place a dumpling at the top of the board, then using your thumb, push the dough down into the grooves while rolling forward all the way off the board at the bottom. After a few tries, you will find the right amount of pressure to use. It takes a little practice, but you will get it. When you’ve rolled all your gnocchi, you can move on to cooking them.

• Cooking Gnocchi

Depending on the size of pot you are cooking them in, you can poach one or two snakes worth of gnocchi at a time.

If you are serving with a sauce, heat the sauce in a skillet and keep warm. If you plan on sautéing the gnocchi or saving them for later, line a baking sheet with foil or parchment paper.

If needed, bring the water back to a simmer, and then drop the gnocchi into the water and cook them until they float. When they float, cook for 1 to 2 minutes longer. You can test for doneness — they should feel firm and not mushy.

Transfer poached gnocchi with a slotted spoon to your sauce or the prepared baking sheet to cool. Repeat with the remaining gnocchi.

If you are sautéing the gnocchi, allow them to rest on the pan for a few minutes, then heat butter or oil in a skillet and sauté. Tossing in some shredded cheese and fresh herbs is a lovely idea.

• Storing

Refrigerate cooked gnocchi for up to two days. To freeze them, spread the poached gnocchi on a baking sheet and place it into the freezer until hard (about 30 minutes). Transfer the frozen dumplings to a freezer-safe container or bag and freeze for up to three months.