There's something pleasing about creating this pillowy potato pasta bites from only four ingredients. Make and eat or freeze for a later date.
Serves 6
Prep Time: 45 minutes
Cook Time: 5 minutes
Ingredients
1.2 kgs starchy potatos (around 5 medium Russet, Yukon Gold, Desiree, King Edward type)
1 tsp salt
3 egg yolks
1 cup of plain flour
Method
Stab the potatoes several times with a fork (it's good stress release) and pop them in the microwave. Microwave on high for 4 minutes and then in 2 minute increments until they can be easily pierced with the fork.
Slice the potatoes lengthwise in half and allow them to cool until they can be easily handled. Scoop the potato flesh out, discarding the skins. Grate the flesh into a large bowl.
Lightly whisk the egg yolks and add them to the potatoes, along with the salt. Mix in a bit less than half of the cup of flour with a fork or potato masher.
Turn the potato dough out onto a lightly floured, clean work surface. Sprinkle more of the flour over the top of the dough and
knead it in. Continue until the entire cup of flour has been incorporated into the dough. It should feel similar to a well-kneaded, smooth bread dough.
Roll the dough out into a log-shape and cut off a 2-3 centimetre section. Roll that out into a small rope, around 2-3 centimetres across.
Cut the rope into 2-3 centimetre pieces. Roll each piece lightly in flour. Leave the pieces smooth or use a fork or ridged paddle to lightly score the sides. Repeat with the remaining dough.
Leave the gnocchi to sit for an hour or so and then cook for a few minutes in a pot of boiling water until each piece of gnocchi floats or freeze in zip lock bags for later use. There;'s no need to thaw these pieces - they can be cooked straight from frozen, taking an extra few minutes.
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