Serves 4
1 K Russet potatoes
400 g all-purpose flour
1 egg yolk
Bring potatoes to a boil until they are fork tender.
Peel away the skins and pass potatoes through a potato ricer when they are still warm. Let cool.
Make a well in the cool potatoes and add flour and egg yolk. Mix by hand and incorporate slowly. If necessary, add a bit of water to loosen.
Roll dough out 5 to 6 mm thick and cut to size. To get the traditional ridge marks, using the back of a fork and press your index finger into the dough as you roll it up along the fork.
Cook gnocchi in boiling water until they float. Remove from water and add to sauce to finish cooking.