Directions
- 1Bake two pounds of russet potatoes at 400 Fahrenheit until fork tender.
- 2Peel the potatoes and push them through a potato ricer.
- 3Make a small hole in the middle of the riced potatoes and crack one egg into it.
- 4Gently knead the potatoes and egg, mixing in three quarters of a cup of flour.
- 5Once you have a nice dough ball, break off a portion and roll it out, then cut and pinch into small pillow shapes.
- 6Boil the gnocchi for a few minutes until they float to the top.
- 7Sauté the gnocchi to get a nice crust.
- 8Finish with brown butter, parmesan cheese, and an egg yolk.
Ingredients
- 2 pounds russet potatoes
- 1 egg
- 0.75 cup flour
- 1 brown butter
- 1 parmesan cheese
- 1 egg yolk
Equipment
ovenpotato ricerknifebowlfrying pan
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